Cabidela Angolana

Cabidela à Angolana – Chicken (or sometimes duck) rice cooked in the animal’s blood, vinegar, and herbs. Portuguese roots, now considered traditional

Cabidela à Angolana is a rich and savory chicken stew unique to Angola. In this dish, a chicken (or sometimes duck) is simmered with aromatics, and the cooking liquid is thickened and flavored by the bird’s fresh blood and a dash of vinegar. The name “cabidela” comes from Portuguese cuisine, but the Angolan version usually uses chicken. The end result is a deep brown gravy with a tangy edge and a hint of gamey depth from the blood. This hearty stew is customarily served over fluffy white rice, which soaks up the glossy sauce. Cabidela is often made for celebratory meals and is regarded as comfort food by many Angolans.

Making cabidela reflects a frugal and flavorful tradition: nothing goes to waste. The process begins by carefully collecting the chicken’s blood at the time of butchering. Immediately whisk the warm blood with white wine vinegar (about 1 Tbsp vinegar per ¼ cup blood) to prevent clotting. The chicken, cleaned and cut, is then gently cooked in a pot with sliced onion, minced garlic, chopped tomatoes, and a bay leaf. As it simmers, the meat becomes tender and the spices mingle. Near the end, the blood–vinegar mixture is stirred in. Stir thoroughly and cook only a few more minutes – just long enough to thicken the sauce without curdling all the blood.

What emerges is a mellow yet complex stew: the vinegar brightens the flavor, while the chicken blood adds a silky body and iron-rich savor. Traditional cabidela has a slightly metallic note balanced by the sweetness of tomato. Angolans often enjoy it with a side of bitter greens or a wedge of lemon to cut through the richness. Because of its unusual ingredient, cabidela might seem exotic at first; however, it is cherished for its depth and warmth. The recipe below details each step, ensuring the blood is used safely and the stew turns out perfectly thick and flavorful.

Cabidela Angolana – Chicken Blood Stew
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Cabidela Angolana – Chicken Blood Stew

Recipe by Travel S HelperCourse: MainCuisine: AngolanDifficulty: Difficult
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

350

kcal

In this Cabidela recipe, chicken pieces are first braised with aromatics, then finished with a blood-and-vinegar sauce. Begin by reserving the chicken’s blood and mixing it with white vinegar. In a pot, sauté sliced onions and garlic in oil until soft. Add the chicken pieces, diced tomatoes, bay leaf, salt and white pepper, and just enough water to cover. Simmer covered on low heat until the chicken is cooked through (about 30–40 minutes). In the final minutes, pour in the blood-vinegar mixture and stir quickly as it thickens the broth. Cook for 2–3 more minutes off the direct boil. The stew will be a dark, reddish-brown. Serve hot with plain white rice. Each spoonful of sauce will be rich, tangy, and uniquely satisfying.

Ingredients

  • Whole chicken: 1 (about 1.2–1.5 kg), cut into pieces (breasts/thighs) – clean and pat dry.

  • Chicken blood: ~250 ml (collect fresh; mix immediately with 2 Tbsp white vinegar) – see note below.

  • White vinegar: 3–4 Tbsp total (2 Tbsp for the blood, plus 1–2 Tbsp added to the stew).

  • Onion: 1 large, thinly sliced.

  • Garlic: 2 cloves, minced.

  • Tomatoes: 3 medium, chopped (or 1 can diced tomatoes).

  • Bay leaf

  • Oil: 2 Tbsp (vegetable or olive oil).

  • Salt and white pepper: to taste.

  • Water or chicken stock: About 1 cup (enough to cover the chicken in the pot).

  • Optional: A handful of torn chicken liver or gizzards (for extra richness).

  • Garnish: Chopped cilantro or parsley (optional).

  • To serve: Steamed white rice or funge.

Directions

  • Prepare the blood: Immediately after cleaning the chicken, collect its blood into a bowl. Mix the blood with 2 tablespoons of white vinegar and whisk well. This keeps it from coagulating. Set aside.

  • Sauté aromatics: In a large pot over medium heat, warm the oil. Add sliced onion and minced garlic. Cook, stirring, until the onion is soft and translucent (2–3 minutes).

  • Add chicken and tomatoes: Place the chicken pieces into the pot. Sprinkle in salt and white pepper. Add chopped tomatoes and the bay leaf. Pour in just enough water or stock to cover the chicken (about 1 cup). Stir to combine.

  • Simmer chicken: Reduce heat to low, cover, and let the chicken simmer gently. Cook for about 30–35 minutes, or until the chicken is fork-tender. If using, add chicken liver/gizzards after 15 minutes of simmering. Remove the lid in the last 10 minutes to thicken the sauce if needed.

  • Finish with blood: Once the chicken is done, reduce heat to very low. Pour in the blood–vinegar mixture all at once while stirring. Stir continuously for 2–3 minutes. The blood will thicken the sauce and impart a rich color. Do not let it boil vigorously, or the blood will clump. The sauce should become velvety.

  • Serve: Taste and adjust salt or pepper. Remove the bay leaf. Serve the cabidela immediately over cooked white rice (or funge). Garnish with chopped parsley if desired.

Equipment Needed

  • Large stockpot or Dutch oven (for cooking the stew)
  • Wooden spoon or spatula (for stirring)
  • Bowl (to collect and mix the blood)
  • Measuring cups/spoons (for vinegar, oil, spices)
  • Knife and cutting board (for chopping ingredients)
  • Ladle (for serving the stew over rice)

Tips, Troubleshooting & Variations

  • Serving & Pairings: Cabidela Angolana is traditionally eaten with plain white rice. The rice soaks up the tangy, spicy gravy. Serve it with a simple salad or lightly pickled vegetables (like cucumbers) to cut the richness. Lime wedges or a dash of hot sauce are common on the side. A dark beer or glass of dry red wine complements the robust flavor.
  • Storage & Reheating: This stew is best eaten the day it’s made, as the blood-based sauce can thicken and darken on standing. Refrigerate leftovers for up to 2 days. To reheat, add a splash of water or stock, cover, and warm gently on low heat, stirring frequently. Do not microwave, as the sauce may curdle.
  • Variations & Substitutions: You can make “Cabidela à Moda Portuguesa” by using pig’s blood and red wine in place of chicken and vinegar. In Angola, some add chorizo slices or smoked sausage for extra flavor. For a lighter version, use only chicken and skip any bacon/pork. No direct vegetarian substitute (blood is key), but a simple chicken stew (moqueca) could use vinegar in the sauce.
  • Chef’s Tips: 1) Prepare ingredients first. Make sure the vinegar and blood are ready before cooking. Once the chicken starts simmering, you’ll add the blood at the very end. 2) Control the heat. After adding blood, keep the pot at very low heat to avoid overcooking. Stir to distribute it evenly and achieve a smooth sauce. 3) Season carefully. Taste the broth before adding salt at the end – blood and any sausage can be salty. 4) If sauce is too dark or thick, add a little more stock or a teaspoon of sugar to balance flavors.
  • Optional Add-Ons: Shopping List: Chicken (whole) and rice. Prep Ahead: You can prepare and measure out the aromatics in advance. However, delay mixing in the blood until just before serving. The rice can be cooked ahead and kept warm.

Nutrition Facts (approx. per serving)

Nutrient

Amount per serving

% Daily Value*

Calories

350 kcal

—

Total Fat

15 g

19%

– Saturated Fat

4 g

20%

Cholesterol

150 mg

50%

Sodium

420 mg

18%

Total Carbohydrate

20 g

7%

– Dietary Fiber

1 g

4%

Sugars

3 g

—

Protein

38 g

76%

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