Cabidela (Portuguese pronunciation: ) or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry or rabbit cooked in its own blood added to water and a bit of vinegar. 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.
Variations on the dish is also popular in many of Portugal's former colonies. In 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.
The chicken version is one of the most common dishes served on special occasions or in restaurants in Angola.
- Annabel Jackson (1 September 2003). Taste of Macau: Portuguese Cuisine on the China Coast. Hong Kong University Press. p. 80.
- Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 17.
- Pato de cabidela recipe