The galinha cabidela, a traditional dish from Natal and João Pessoa, combines cooked chicken pieces with vegetables and aromatic herbs, enriched with fresh hen’s blood mixed with vinegar, providing a deep and authentic flavor of Northeastern Brazil.
Galinha cabidela is a traditional Portuguese dish that combines tender chicken with a rich flavor obtained through its own blood mixed with vinegar.
It stands out for its cooking method that incorporates simple ingredients like onion, tomato, and bay leaves to create a rich and aromatic sauce.
It's a dish that invites you to enjoy homemade cuisine, with intense flavors and a touch of history in every bite.
Galinha cabidela
Ingredients
2 kilograms of Free-range chicken
1 Onion
3 Tomatoes
1 Green bell pepper
6 Crushed garlic cloves
2 tablespoons of Chopped cilantro
1 teaspoon of Cumin
1 teaspoon of Paprika
1 tablespoon of Vinegar
2 cups of Hot water
1 cup of Chicken blood, freshly slaughtered
10 milliliters of Lemon juice
2 Bay leaves
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, the first step is to clean the chicken and wash it with lemon, then cut it into pieces.
Step 2 : Next, season the chicken with garlic, cumin, salt, and pepper, marinating for one hour.
Step 3 : In a hot pot with oil, brown the chicken until it takes on a golden color.
Step 4 : Add the onion, tomatoes, bell pepper, garlic, bay leaves, scallions, salt, and pepper.
Step 5 : Add some water and cook for 25 to 30 minutes.
Step 6 : In a bowl, mix the chicken blood with vinegar, reserving the mixture.
Step 7 : Once the chicken is ready, add the blood and vinegar mixture and cook for an additional 10 minutes.
Step 8 : Finally, serve the chicken accompanied by baked potatoes and white rice.
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