📝 About This Recipe
A crowning jewel of Northern Portuguese gastronomy, Arroz de Cabidela is a rustic, deeply flavorful dish that celebrates the tradition of 'nose-to-tail' cooking. This silky, vinegar-spiked rice is braised with tender pieces of chicken and finished with its own blood, creating a dark, velvety sauce that is both earthy and bright. It is a bold, ancestral comfort food that captures the true essence of Minho's culinary heritage.
🥗 Ingredients
The Meat and Marinade
- 1.5 kg Free-range chicken (Frango do Campo) (cut into small, bone-in pieces)
- 150 ml Fresh chicken blood (mixed with 2 tablespoons of red wine vinegar to prevent coagulation)
- 200 ml Dry white wine (a crisp Vinho Verde is ideal)
- 4 pieces Garlic cloves (minced)
- 2 pieces Bay leaves (dried)
- to taste Salt and black pepper
The Rice and Aromatics
- 400 grams Carolino rice (a short-grain Portuguese rice that absorbs liquid well)
- 4 tablespoons Extra virgin olive oil
- 1 piece Large onion (finely diced)
- 50 grams Chouriço de Carne (sliced into thin rounds for smokiness)
- 1 tablespoon Lard (Banha) (optional, for authentic depth)
- 1.2 liters Chicken stock (hot, homemade preferred)
- 2-3 tablespoons Red wine vinegar (extra for finishing)
- 1 bunch Fresh parsley (chopped)
👨🍳 Instructions
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1
Marinate the chicken pieces with the minced garlic, white wine, bay leaves, salt, and pepper. Let it sit for at least 30 minutes, or ideally overnight in the refrigerator.
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2
Ensure your chicken blood is mixed well with the vinegar in a small bowl. This prevents it from clotting and provides the necessary acidity for the dish.
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3
In a large, heavy-bottomed clay pot (caçarola de barro) or a Dutch oven, heat the olive oil and lard over medium-high heat.
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4
Remove the chicken from the marinade (reserve the liquid) and pat dry. Brown the chicken pieces and chouriço in the hot oil until golden on all sides, about 8-10 minutes.
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5
Add the diced onion to the pot and sauté until translucent and beginning to caramelize, scraping up the brown bits from the bottom.
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6
Pour in the reserved marinade liquid and let it simmer for 2 minutes to cook off the raw alcohol aroma.
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7
Add the hot chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is tender.
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8
Stir in the Carolino rice. The ratio should be roughly 3 parts liquid to 1 part rice, as this dish is meant to be 'malandrinho' (soupy).
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9
Cook the rice for about 12-15 minutes, stirring occasionally to release starches and ensure it doesn't stick.
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10
Once the rice is 'al dente', reduce the heat to the lowest setting. Slowly pour the blood and vinegar mixture into the pot while stirring constantly.
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11
Continue to cook for only 2-3 minutes. Do not let it boil vigorously once the blood is added, or the sauce may break; you want it to thicken into a creamy, chocolate-colored gravy.
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12
Taste and adjust seasoning. Add an extra splash of vinegar if you prefer a sharper tang, which is traditional.
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13
Remove from heat immediately. The rice will continue to absorb liquid, so serve it while it is still quite fluid.
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14
Garnish generously with freshly chopped parsley and serve immediately in deep bowls.
💡 Chef's Tips
Always use 'Frango do Campo' (free-range chicken) as its firmer meat and richer fat are essential for the flavor profile of this dish. If you cannot find fresh blood at a butcher, some specialty Portuguese grocers sell it frozen or bottled with anticoagulant already added. Never let the rice sit too long before serving; Cabidela is a 'timed' dish that must go from the stove to the table to maintain its soupy consistency. Use Carolino rice rather than Basmati or Jasmine; the high starch content of Carolino is what creates the signature velvety sauce.
🍽️ Serving Suggestions
Pair with a chilled red Vinho Verde; the high acidity and slight effervescence cut through the richness of the blood sauce perfectly. Serve with a side of simple blanched greens or a crisp green salad to provide a fresh contrast to the earthy rice. A crusty piece of sourdough bread is essential for mopping up the extra sauce at the bottom of the bowl. Follow the meal with a light, citrus-based dessert like Arroz Doce (sweet rice pudding) to round out the traditional Portuguese experience.