Entree: Angola – Central Culinary Region – Cabidela (Traditional Angolan chicken and rice cooked with the bird’s blood to form a deeply savory, brown-flavored rice dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into pieces, approx. 3.5 lb
- 2 cups long-grain rice, rinsed
- 4 cups (960 ml) chicken stock
- 1 cup (240 ml) fresh chicken blood, mixed immediately with 2 tbsp (30 ml) red wine vinegar to prevent clotting
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz)
- 4 cloves garlic, minced (approx. 0.42 oz)
- 1 medium tomato, chopped (about 1 cup)
- 1/2 cup (120 ml) dry red wine
- 2 bay leaves (2 leaves)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1/4 cup chopped fresh cilantro or parsley for finishing
- 1–2 tbsp (15–30 ml) extra red wine vinegar (optional, to brighten if needed)

Show original ingredient measurements

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 2 cups (370 g) long-grain rice, rinsed
- 4 cups (960 ml) chicken stock
- 1 cup (240 ml) fresh chicken blood, mixed immediately with 2 tbsp (30 ml) red wine vinegar to prevent clotting
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 medium tomato, chopped (about 1 cup / 240 g)
- 1/2 cup (120 ml) dry red wine
- 2 bay leaves (2 leaves)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley for finishing
- 1–2 tbsp (15–30 ml) extra red wine vinegar (optional, to brighten if needed)

Instructions

1. Season the chicken pieces with half the salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Brown the chicken in batches until golden on all sides, 6–8 minutes per batch. Transfer browned pieces to a plate.
2. Reduce heat to medium and add the chopped onion; sauté until softened, 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the chopped tomato, paprika, and cumin. Cook 2–3 minutes until the tomato begins to break down. Deglaze the pan with the red wine and simmer until reduced by half.
4. Return the chicken to the pot, add the bay leaves and the chicken stock. Bring to a gentle boil, then reduce heat and simmer, covered, for 15 minutes.
5. Add the rinsed rice, stir to distribute evenly, and simmer, partially covered, for 10–12 minutes, until the rice is nearly cooked but still slightly firm.
6. Meanwhile, temper the blood: in a small bowl, whisk the blood-vinegar mixture. Ladle 1/2 cup (120 ml) hot broth from the pot into the blood while whisking to gently raise its temperature and prevent curdling.
7. Reduce heat to low. Slowly stir the tempered blood into the pot, mixing thoroughly and gently. Cook uncovered over very low heat for 6–8 minutes, stirring gently, until the rice finishes cooking and the sauce thickens to a glossy, brown consistency. Do not boil vigorously after adding the blood.
8. Taste and adjust seasoning with remaining salt, pepper, and 1–2 tbsp (15–30 ml) red wine vinegar if you want more brightness. Remove bay leaves.
9. Stir in chopped cilantro or parsley and serve hot.