Rabbit or chicken cabidela: which one do you choose?

Portuguese gastronomy is so rich! Both in quality and in diversity. And, to prove it, we bring you two recipes of giblets so you can choose your favourite: do you choose rabbit or chicken giblets?

It’s true, there’s not just one way to do it. You can choose to use free-range chicken/chicken or rabbit. Either way, you’ll be making a traditional dish, with unique characteristics and a very intense flavor.

Surprise your family with a traditional meal and Portuguesefull of comfort and flavors.

It seems like a good suggestion for the next weekend lunch… What about?

What’s your favorite cabidela recipe?

chicken giblets rice

Ingredients

• 750gr free-range chicken (with blood)
• 400gr of tomato
• 300g carolino rice
• 100gr of onion
• 4 garlic cloves
• 4 c. olive oil soup
• 2 c. vinegar soup
• 1 c. of salt soup
• 1 bay leaf
• water, qb

method of preparation

• In a saucepan, sauté the chopped onion and garlic cloves and the bay leaf in olive oil.
• Peel the tomato, clean it of seeds, chop it into small pieces and add it to the stew.
• Let it cook, stirring occasionally, until the tomatoes are soft.
• Add the chicken cut into pieces, season with 1 c. of salt soup and let it cook over low heat, with the pan covered, for about 10 minutes.
• Add hot water to cover the chicken, cover again and simmer gently for another 20 minutes.
• Add a little more boiling water in order to have about three and a half times the volume of the rice.
• Rectify the salt, if necessary, and as soon as it resumes boiling, introduce the rice. Stir and cover.
• After 15 minutes, add the blood, previously mixed with the vinegar.
• Mix well and boil for another 1 to 2 minutes.
• Remove from heat and serve immediately, accompanied by a salad.

Rabbit giblet rice

Ingredients

• 400g carolino rice
• 6 cloves of garlic
• 2 bay leaves
• 2 medium onions
• 1 rabbit (with the blood)
• 1l of water
• Salt, pepper and parsley, to taste
• Red wine and vinegar, to taste

method of preparation

• Arrange the rabbit (using the blood), cut it into pieces and season with chopped garlic, bay leaf, parsley, rabbit blood, a little red wine, a tablespoon of vinegar, salt and pepper.
• Leave to marinate overnight in the fridge.
• The next day, place the finely chopped onion in a saucepan, add the oil and sauté until the onion becomes transparent.
• Drain the rabbit from the marinade and sauté for a few minutes until it turns colour.
• Then, gradually add the marinade.
• When the rabbit is almost cooked, add the water and more red wine until you have enough liquid to cook the rice.
• When adding the rice, add the vinegar, to taste, so that the rice is not too sweet due to the wine.