Entree: Brazil – Ceara – Galinha à Cabidela (Chicken stew cooked with its own blood and vinegar in a savory, tangy sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 3 cups (720 ml) chicken stock or water
- 2 tbsp (30 ml) white vinegar
- 1 cup (240 ml) fresh chicken blood, strained and kept lightly refrigerated until use
- 1/2 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 g) butter (optional, for finishing)
- 2 cups (400 g) long-grain white rice, cooked plain to serve with the stew

Instructions

1. Pat the chicken pieces dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat the oil over medium-high heat and brown the chicken pieces in batches until golden on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic, bay leaves, cumin, and paprika and cook 1 minute until fragrant.
3. Return the browned chicken to the pot, add the chicken stock (or water), bring to a gentle boil, then reduce heat to low, cover and simmer until the chicken is tender, about 35–45 minutes.
4. While the chicken simmers, combine the fresh chicken blood with the vinegar in a small bowl and whisk until smooth. To temper the blood, ladle 1/2 cup (120 ml) of the hot broth from the pot into the blood mixture, whisking constantly to raise its temperature.
5. Stir the tempered blood mixture back into the pot through a fine sieve or by slowly pouring while stirring. Keep the stew at a gentle simmer (do not boil vigorously) for 5–8 minutes until the sauce slightly thickens and develops a deep color.
6. Taste and adjust seasoning with salt and pepper. If using, stir in the butter for a silkier finish and fold in the chopped cilantro just before serving.
7. Serve the cabidela hot over plain white rice, spooning plenty of sauce over the rice.