What is Cabidel?

Portuguese cuisine is eclectic and is inspired by the original ingredients of several other countries. This is the result that various explorers from Portugal bring food from around the world from the approximately seventeenth centuries. The common ingredients in Portuguese meals include native European, African and Asian foods and spices such as onion, garlic, rice, olives, cinnamon and curry. One traditional Portuguese meal is a cabidel, a chicken or a rabbit that is brown in oil and served in a slightly flavored sauce. Although traditional food recipes often demanded to hang freshly cut chicken or rabbit upside down and the use of discharged blood blood as a basis for sauce, more modern versions of the recipe can use other liquids instead.

The main ingredient in the Cabidela tends to be either the whole chicken or a rabbit that is cut into pieces with intact bones. Are not used boned pieces of masatac often because they generally do not have the same amount of taste and moisture as a piecey bones. In addition to a chicken or rabbit, other ingredients are used in a bowl, onion, garlic, tomatoes, bay leaves or peppers. Chicken broth, wine or water can be replaced by traditional animal blood as liquids for the production of sauce.

Cabidla preparation usually begins with cooking chicken or rabbit pieces in oil on the cooking table until the outsides are slightly roasted, but the interior are still not fully cooked. The interior of the chicken or rabbit ends in cooking in the liquid, but Browning adds a richer taste than cooking only in liquid. If onions, garlic or other aromatic substance, chicken or rabbit are used to brown and removed from the pan and then the aromatic substances are generally cooked in oil; It is because of the long cooking time needed for chicken or rabbit. Enough preferred liquid components are added to the pot to fully cover all ingredients. The bowl is then covered with a lid for capturepairs and adds moisture to the bowl and cook at low temperature until the ingredients are fully cooked.

There are variations of traditional food. Cabidela is also commonly served on white rice, or the rice can be added to the pot, while the other ingredients cook in the liquid. This variation is known as the Arros de Cabidela. Other variations on the bowl include replacing pork or duck instead of a chicken or rabbit. In order to give a different taste, some recipes may invite some recipes to use curry or cinnamon to pass the taste inspired by the Indian.