Angola | Main dish

Cabidela de Galinha

Angolan-style chicken cabidela braised with vinegar, garlic, onion, bay, and a dark tangy sauce.

Country
Angola
Region
Central Africa
Time
95 min
Serves
6
Level
hard
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Angola
4 steps 25 min prep 70 min cook (check method) 95 min total hard
1
Marinate chicken
Season chicken with vinegar, garlic, salt, and pepper while you prepare the pot.
marinate 20:00
2
Brown and braise
Brown chicken in oil, add onions and bay, then cover with stock and simmer until tender.
braise 45:00
3
Temper the sauce
Whisk blood or blended liver with a ladle of hot broth and vinegar so it does not scramble.
temper 05:00
4
Finish gently
Stir sauce into the pot and cook on very low heat until dark, glossy, and lightly thickened.
finish 08:00

Traditional cabidela uses fresh poultry blood preserved with vinegar. Home cooks who cannot source it safely can make a dark liver-vinegar gravy instead.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for special family meals and old-school Lusophone tables.. Plan on a hard cook. Allow about 95 minutes total.

What to serve alongside it

White rice, funge, boiled cassava, or greens.

Regional lane

Angola national table. A structured Angola dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Recipe photos

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Cabidela de Galinha recipe from Angola
Cabidela de Galinha finished dish
Chef board

Build the table around Cabidela de Galinha

White rice, funge, boiled cassava, or greens.

Best route from here

Angola national table

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