-
Cabidela (Portuguese pronunciation: [kɐβiˈðɛlɐ]) or
arroz de
cabidela (
cabidela rice) is a
Portuguese dish made with poultry,
usually a
Rooster (chicken)...
- puddings, such as tiết canh. It can
provide flavor or
color for meat, as in
cabidela.
Blood can also be used as a
solid ingredient,
either by
allowing it to...
- (African chicken),
bacalhau (traditional
Portuguese salt cod), pato de
cabidela,
Macanese chili shrimps, minchi, stir-fried
curry crab; pig's ear and papaya...
- of the Americas. Food
portal Latin America portal Arroz caldo Biryani Cabidela Chicken and rice (disambiguation)
Jollof rice List of
chicken dishes List...
- soup
Black pudding Black sausage Blood sausage Blood as food
Blood soup
Cabidela Saksang Svartsoppa Margarita Marquis (2007). La
Cuisine des Philippines...
-
Arroz de
Tamboril (Monkfish rice),
Arroz de Pato (duck rice) and
Arroz de
Cabidela (rooster rice)
enjoy high po****rity.
Portuguese are
among the largest...
-
chicken dish
prepared with butter.
Known traditionally as
murgh makhani Cabidela –
Portuguese dish made with
poultry Cafreal – ****y
chicken dish po****r...
-
Farinheira Linguiça
Morcela Paio
Dishes Açorda Bife a
cavalo Caldo verde Cabidela Caldeirada Canja de
galinha Carne de
porco à
alentejana Carne de vinha...
- it even more interesting. It is this
variety that is
available today.
Cabidela Dinuguan Wikimedia Commons has
media related to Sarapatel.
Sorpotel Recipe...
- lobster).
Cabidela ([kɐβiˈðɛlɐ]), a dish
cooked in blood,
served with rice and funge.
Frequently chicken (galinha de
cabidela,
galinha à
cabidela), served...
