Entree: Portugal – Minho – Frango de Cabidela (Chicken stew cooked with its own blood and vinegar, creating a dark, tangy sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 18 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 1/2 cup (120 ml) fresh chicken blood, strained and kept cold
- 2 tbsp (30 ml) red wine vinegar, divided (to mix with blood and to finish)
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 bay leaf
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock or water
- 1 1/2 cups (300 g) long-grain white rice (for serving)
- 2 tbsp (30 g) chopped fresh parsley for garnish (optional)

Instructions

1. Keep the fresh chicken blood chilled and, just before using, stir it with 1 tbsp (15 ml) red wine vinegar to prevent clotting. Use only very fresh blood from a trusted source.
2. Heat the olive oil in a large heavy pot over medium-high heat. Season chicken pieces with salt and pepper and brown in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
3. In the same pot reduce heat to medium, add the sliced onion and sauté until soft and translucent, about 8–10 minutes. Add the garlic, bay leaf and ground cumin and cook 1 minute until fragrant.
4. Return the browned chicken to the pot, pour in the white wine to deglaze, scraping up browned bits, then add the chicken stock. Bring to a simmer, cover partially, and cook gently until the chicken is tender, about 35–45 minutes.
5. Remove the pot from the heat. Slowly stir the blood-and-vinegar mixture into the hot stew off the direct heat, stirring constantly to incorporate into a smooth, glossy sauce. Return to low heat for 2–3 minutes without boiling to avoid curdling; taste and add remaining 1 tbsp (15 ml) red wine vinegar, salt, or pepper as needed.
6. While the stew finishes, cook the rice: rinse 1 1/2 cups (300 g) rice, combine with 3 cups (720 ml) water and a pinch of salt in a saucepan, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork.
7. Serve the frango de cabidela hot over or alongside the plain white rice, garnished with chopped parsley if desired.