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Pato de cabidela in Macau

Cabidela (Portuguese pronunciation: [kɐβiˈðɛlɐ]) 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.


In the former Portuguese colony of 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.

In India, pork cabidela is popular among the Goan Catholic community of Goa, and the Mangalorean Catholic community from the Mangalore and the former South Canara district.