Cabidela or arroz de cabidela (Cabidela rice) is a Portuguese dish made with chicken or rabbit. After the chicken or rabbit is killed, they are hung up upside-down, so the blood may be captured as it drains out. The rice is then cooked together with the meat and the blood of the animal, which imparts a greyish-brown color to the dish.
In the former Portuguese colony of Macao, a similar dish made with duck (pato de cabidela) is one of the more famous dishes in Macanese cuisine.
In Brazil, this dish is made exclusively with chicken (thus being called galinha de cabidela), and is considered a typical dish of the city of Recife.
In India, Pork Cabidela is popular among the Goan Catholic community of Goa, and the Mangalorean Catholic community from the Mangalore and the former South Canara district.
|
||||||||