Cabidela

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Pato de cabidela in Macau

Cabidela (Portuguese pronunciation: [kɐβiˈðɛlɐ]) or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry or rabbit cooked in its own blood added to water. The blood is captured when the animal is slaughtered. The rice is cooked together with the meat or separately. The blood imparts a brown color to the dish.

Variants

In the former Portuguese colony of Macau, a similar dish made with duck (pato de cabidela or pato à cabidela) is one of the most famous dishes in Macanese cuisine.

In Brazil, this dish is made exclusively with chicken (thus being called galinha à cabidela or 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.

v t e Macanese cuisine

Almond biscuit Bacalhau Bakkwa Cabidela Dried shredded squid Egg tart Galinha à Africana Galinha à Portuguesa Mango pudding Minchi Pastel de nata Pork chop bun Portuguese sauce Rousong

Cuisine of Hong Kong Macanese cuisine Chinese cuisine History of Chinese cuisine

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