{"id":4538,"date":"2025-10-13T14:30:00","date_gmt":"2025-10-13T17:30:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4538"},"modified":"2026-10-13T22:29:21","modified_gmt":"2026-10-14T01:29:21","slug":"frango-a-cabidela-north-eastern-brazilian-chicken-and-rice","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/frango-a-cabidela-north-eastern-brazilian-chicken-and-rice\/","title":{"rendered":"Frango \u00e0 Cabidela: North-Eastern Brazilian Chicken and Rice"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Frango \u00e0 cabidela is a Brazilian chicken dish with a dark sauce enriched with seasoned chicken blood. This north-eastern-style version includes rice and coriander. Use only food-grade blood from a reputable supplier, keep it chilled and cook both the chicken and the finished sauce thoroughly. Farofa, cooked cassava or a simple salad make suitable accompaniments.<\/strong><\/p>\n<p><strong>Brazilian frango \u00e0 cabidela<\/strong> has a distinctive, savoury sauce and a strong place in regional home cooking. The steps below explain this chicken-and-rice version, including the care required when preparing its traditional blood sauce.<\/p>\n<p><\/p>\n<h2>Ingredients for north-eastern-style frango \u00e0 cabidela<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chicken-rice-coriander-and-ingredients-for-cabidela-4538-1.webp\" alt=\"Chicken rice coriander and ingredients for cabidela\" title=\"Chicken rice coriander and ingredients for cabidela\"><\/p>\n<p>For this version of <strong>frango \u00e0 cabidela<\/strong>, you will need:<\/p>\n<ul>\n<li><strong>1 whole chicken, weighing 1.5\u20132 kg<\/strong>, jointed; alternatively, use approximately 1.8 kg bone-in thighs and drumsticks.<\/li>\n<li><strong>200\u2013250 ml food-grade chicken blood<\/strong> from a reputable specialist supplier, prepared with 1 tablespoon vinegar if it has not already been acidified. Follow the supplier\u2019s storage and preparation instructions. For a different, blood-free chicken stew, use 200 ml concentrated chicken stock instead.<\/li>\n<li><strong>1 litre chicken stock<\/strong>, or hot water, plus a little extra hot water if the rice needs it.<\/li>\n<li><strong>200 g rice<\/strong>, rinsed and drained.<\/li>\n<li><strong>2 tablespoons oil or lard<\/strong>; olive oil is also suitable.<\/li>\n<li><strong>150 g diced bacon<\/strong>, optional, for extra savoury flavour.<\/li>\n<li><strong>2 medium onions<\/strong>, chopped.<\/li>\n<li><strong>4 garlic cloves<\/strong>, chopped or crushed.<\/li>\n<li><strong>\u00bd bunch fresh coriander<\/strong>, chopped; parsley or spring onions can complement or replace it.<\/li>\n<li><strong>1 small aromatic Brazilian chilli or mild red chilli<\/strong>, deseeded and chopped, optional.<\/li>\n<li><strong>Salt and freshly ground black pepper, to taste.<\/strong><\/li>\n<li><strong>Up to 1 additional tablespoon vinegar<\/strong>, optional, to adjust the finished sauce.<\/li>\n<\/ul>\n<p><strong>Substitutions and ingredient notes<\/strong><\/p>\n<p><strong>About the blood:<\/strong> buy blood specifically supplied for cooking; do not collect it yourself or use a product of uncertain origin. Vinegar helps limit clotting but does not make raw blood safe or preserve it. Keep it refrigerated, respect its use-by date and cook it fully. Replacing it with 200 ml concentrated chicken stock makes a different chicken stew, rather than the traditional sauce.<\/p>\n<p><strong>Choosing the chicken:<\/strong> bone-in pieces give the stock more flavour. Brazilian frango caipira is often used for this kind of dish; a good-quality jointed chicken is a practical UK option. Bacon is optional: omit it for a pork-free version and brown the chicken in the oil already listed.<\/p>\n<p><strong>Servings and consistency:<\/strong> these quantities serve approximately 4\u20136 people. Check the rice as it cooks and add a little hot water if it absorbs the liquid before becoming tender.<\/p>\n<h2>How to make frango \u00e0 cabidela step by step<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/adding-the-blood-mixture-to-a-chicken-stew-4538-2.webp\" alt=\"Adding the blood mixture to a chicken stew\" title=\"Adding the blood mixture to a chicken stew\"><\/p>\n<ol>\n<li><strong>Prepare the chicken:<\/strong> ask the butcher to joint it, or use ready-cut pieces. Trim excess fat and pat dry with kitchen paper if needed. Do not wash raw chicken: splashes can spread bacteria around the kitchen.<\/li>\n<li><strong>Prepare the blood:<\/strong> follow the supplier\u2019s instructions. If it is not already acidified, stir in the 1 tablespoon vinegar listed with the blood; do not add this amount twice. Keep covered in the fridge until needed.<\/li>\n<li><strong>Brown the bacon and chicken:<\/strong> heat the 2 tablespoons oil in a large pan. Brown the optional bacon, then the chicken pieces in batches until lightly coloured. Remove to a clean plate reserved for the partly cooked meat; continue cooking straight away.<\/li>\n<li><strong>Soften the aromatics:<\/strong> add the onions and optional chopped chilli to the pan. Cook until softened, then add the garlic and stir briefly until fragrant, loosening the browned cooking juices from the base.<\/li>\n<li><strong>Add the stock and simmer:<\/strong> return the chicken and bacon to the pan and pour in the 1 litre stock or hot water. Bring to the boil, then simmer gently. Start checking after 20\u201330 minutes, but allow longer for larger or firmer pieces: time alone does not establish that poultry is cooked.<\/li>\n<\/ol>\n<p><strong>Adding the blood safely<\/strong><\/p>\n<p><strong>Keep preparation hygienic:<\/strong> keep the blood chilled until required and use clean utensils. The finished sauce must be thoroughly cooked after the raw blood goes in. <strong>A smooth texture is secondary to safe cooking<\/strong>: do not stop after an arbitrary two or three minutes on a very low heat.<\/p>\n<ol start=\"6\">\n<li><strong>Cook the rice in the stew:<\/strong> when the chicken is becoming tender, stir the 200 g rinsed rice into the liquid. Partly cover and simmer until the rice is nearly cooked, stirring occasionally to prevent sticking. Add a little hot water if necessary.<\/li>\n<li><strong>Incorporate and cook the blood:<\/strong> stir a ladleful of hot cooking liquid gradually into the blood, then pour this mixture slowly back into the pan while stirring. Continue heating gently but thoroughly, stirring through the sauce and rice. Check with a clean probe that the sauce and thickest chicken pieces reach at least 75\u00b0C for 30 seconds, or 70\u00b0C for 2 minutes; keep the probe clear of bone. Do not taste until this final cooking is complete.<\/li>\n<li><strong>Season and finish:<\/strong> once the chicken, rice and sauce are fully cooked, taste and adjust the salt and pepper. Add the optional extra vinegar a little at a time, up to 1 tablespoon, only if needed. Stir in the chopped coriander.<\/li>\n<li><strong>Rest briefly and serve:<\/strong> allow about 5 minutes for the bubbling to subside, then serve promptly with farofa or a simple salad. Extra white rice is optional because this version already contains rice.<\/li>\n<\/ol>\n<h2>Essential techniques: handling blood and checking the chicken<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-chicken-in-dark-cabidela-sauce-in-a-casserole-4538-3.webp\" alt=\"Cooked chicken in dark cabidela sauce in a casserole\" title=\"Cooked chicken in dark cabidela sauce in a casserole\"><\/p>\n<p><strong>Safe handling of food-grade blood<\/strong> starts with a reliable supplier and an unbroken cold chain. Keep it covered and separate from foods that will be eaten without further cooking.<\/p>\n<ol>\n<li><strong>Use a properly supplied ingredient:<\/strong> buy blood intended for human consumption and follow its label. Straining raw blood cannot make an unsuitable or poorly stored product safe.<\/li>\n<li><strong>Understand the role of vinegar:<\/strong> 1 tablespoon per 200\u2013250 ml blood helps limit clotting when the product has not already been treated. This is not a preservation or disinfection method.<\/li>\n<li><strong>Refrigerate until required:<\/strong> follow the supplier\u2019s temperature, use-by and after-opening instructions. Do not rely on smell to judge safety: harmful bacteria may be present without an obvious change in appearance or odour.<\/li>\n<li><strong>Temper before adding:<\/strong> gradually stir a ladleful of hot stock from the pan into the blood. This reduces the sudden temperature change and helps it mix into the sauce evenly; it does not replace the final cooking stage.<\/li>\n<li><strong>Add slowly, then heat thoroughly:<\/strong> pour the mixture into the pan in a thin stream while stirring. Avoid unnecessarily fierce boiling for a smoother texture, but heat the entire sauce to the safe temperature and holding time described above.<\/li>\n<li><strong>Blood-free alternative:<\/strong> replace the blood with 200 ml concentrated chicken stock. Add vinegar gradually to taste rather than automatically adding both the original and extra quantities. The result is a tangy chicken stew with a different colour and character.<\/li>\n<\/ol>\n<p><strong>How to tell when the chicken is cooked<\/strong><\/p>\n<p>Check the thickest pieces and the finished sauce with a food thermometer. Appearance and tenderness provide useful supporting information, but neither replaces a temperature check.<\/p>\n<ol>\n<li><strong>Core temperature:<\/strong> check the thickest parts of both thighs and breast pieces without touching bone. Reach at least 75\u00b0C for 30 seconds, or 70\u00b0C for 2 minutes. Apply the same check to the stirred sauce after adding the raw blood.<\/li>\n<li><strong>Appearance:<\/strong> there should be no raw-looking flesh. Colour near a bone can be misleading, so do not judge doneness by colour alone.<\/li>\n<li><strong>Timing:<\/strong> jointed chicken can vary considerably with the size and type of bird. Check after the first 20\u201330 minutes of simmering, then allow the additional time needed for the rice, final sauce and chicken to cook completely.<\/li>\n<li><strong>Tenderness:<\/strong> the meat should yield readily to a fork when served. A firmer, older bird may need more gentle cooking before the rice is added, even after it has reached a safe temperature.<\/li>\n<li><strong>Control the heat:<\/strong> a steady, gentle simmer helps avoid dry meat and an over-reduced sauce. Stir carefully after adding the blood so the sauce heats evenly and the rice does not catch on the bottom.<\/li>\n<li><strong>Brief resting:<\/strong> take the pan off the heat for approximately 5 minutes before serving. This brief rest is not a substitute for thorough cooking.<\/li>\n<\/ol>\n<p><strong>Practical approach:<\/strong> combine a clean thermometer with checks on rice tenderness, sauce consistency and the texture of the chicken for a more dependable result.<\/p>\n<h2>Variations on frango \u00e0 cabidela<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/three-cooked-chicken-stew-variations-served-in-bowls-4538-4.webp\" alt=\"Three cooked chicken stew variations served in bowls\" title=\"Three cooked chicken stew variations served in bowls\"><\/p>\n<p>These variations on <strong>frango \u00e0 cabidela<\/strong> offer different flavours while keeping the same care over ingredient sourcing and cooking.<\/p>\n<p><strong>Traditional blood sauce<\/strong><\/p>\n<p>Use properly supplied food-grade chicken blood and the vinegar treatment specified above, taking account of any acid already added by the supplier. Thorough cooking produces a dark, savoury sauce with a lightly tangy finish and fresh coriander.<\/p>\n<p><strong>With coconut milk<\/strong><\/p>\n<p>For a creamier variation, add <strong>200 ml coconut milk<\/strong> towards the end, reducing the initial stock by 100\u2013200 ml. Keep enough liquid for the rice to cook, and heat the finished dish thoroughly after all additions.<\/p>\n<p><strong>With smoked bacon<\/strong><\/p>\n<p>Use <strong>100\u2013150 g diced smoked bacon<\/strong> in place of the optional bacon already listed, rather than adding a second quantity. Brown it before the chicken and taste before adding extra salt.<\/p>\n<p><strong>With chicken offal<\/strong><\/p>\n<p>For a richer variation, use <strong>300\u2013400 g prepared chicken offal<\/strong>, such as hearts, liver or gizzards. These require different cooking times: prepare them appropriately and cook thoroughly, separately if necessary, before combining. Liver must be cooked through, and gizzards usually need longer to become tender.<\/p>\n<p><strong>Without blood<\/strong><\/p>\n<p>Replace the blood with <strong>200 ml concentrated chicken stock<\/strong> and add vinegar to taste. A teaspoon of Worcestershire or soy sauce can add savoury depth, but check the salt and allergen labels. This is a blood-free chicken stew rather than traditional cabidela.<\/p>\n<p><strong>With cooked cassava<\/strong><\/p>\n<p>Serve with <strong>300 g fully cooked cassava, cut into chunks<\/strong>, or use it instead of some of the rice. Buy cassava intended for food from a reputable supplier, peel and cook according to its instructions, and discard the cooking water. Cook it separately before adding; do not put raw cassava or unknown varieties directly into the stew.<\/p>\n<p><strong>Quick flavour adjustments<\/strong><\/p>\n<ul>\n<li><strong>Chilli:<\/strong> use a small deseeded red chilli for gentle heat, adjusting to the variety and your preference.<\/li>\n<li><strong>Herbs:<\/strong> coriander gives a characteristic regional flavour; parsley and spring onions are alternatives if you prefer them.<\/li>\n<li><strong>Chicken:<\/strong> a firmer frango caipira-style bird may require a longer simmer. Let the meat become nearly tender before adding the rice.<\/li>\n<li><strong>Salt:<\/strong> make the final adjustment only after the sauce is fully cooked, especially when using bacon or concentrated stock.<\/li>\n<\/ul>\n<h2>Traditional accompaniments and serving ideas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cabidela-served-with-rice-and-traditional-accompaniments-4538-5.webp\" alt=\"Cabidela served with rice and traditional accompaniments\" title=\"Cabidela served with rice and traditional accompaniments\"><\/p>\n<ul>\n<li><strong>White rice:<\/strong> plain rice is a common accompaniment to cabidela sauce, although this particular version already cooks rice in the pan.<\/li>\n<li><strong>Crisp farofa:<\/strong> Brazilian toasted cassava flour with butter or onion adds a contrasting texture.<\/li>\n<li><strong>Cooked cassava:<\/strong> properly prepared chunks of cassava, also called macaxeira in north-eastern Brazil, are a substantial accompaniment to the sauce.<\/li>\n<li><strong>Pir\u00e3o:<\/strong> a savoury porridge made by thickening some fully cooked stock with cassava flour offers another way to serve the flavours of the dish. Cook according to the flour\u2019s instructions.<\/li>\n<li><strong>Simple salad:<\/strong> sliced tomatoes and onions or a green salad bring a fresh contrast.<\/li>\n<li><strong>Chilli sauce:<\/strong> offer a suitable ready-made or safely prepared chilli sauce separately so everyone can choose their own level of heat.<\/li>\n<\/ul>\n<p><strong>Serving suggestions<\/strong><\/p>\n<ul>\n<li><strong>Serve promptly while hot:<\/strong> bring the finished dish to the table soon after cooking. Do not leave a pan of chicken and rice standing lukewarm during a long meal.<\/li>\n<li><strong>Portions:<\/strong> spoon chicken, rice and sauce into bowls, with farofa and other accompaniments on the side.<\/li>\n<li><strong>Final garnish:<\/strong> add a little fresh coriander or chopped spring onion just before serving.<\/li>\n<li><strong>Final seasoning:<\/strong> taste only after the blood sauce and chicken are fully cooked, then adjust salt and acidity.<\/li>\n<li><strong>Sharing at the table:<\/strong> use a deep serving dish and a ladle so the sauce can be divided easily. Set aside any portions intended for storage promptly, rather than leaving the entire pan out.<\/li>\n<\/ul>\n<p><strong>Drinks and a simple dessert<\/strong><\/p>\n<ul>\n<li><strong>Drinks:<\/strong> cashew fruit juice, a lemon drink or sparkling water are refreshing options. Adults who drink alcohol may also enjoy a chilled beer.<\/li>\n<li><strong>Dessert:<\/strong> fruit salad or a small serving of doce de leite provides a simple finish.<\/li>\n<\/ul>\n<p><strong>Practical serving tip:<\/strong> keep accompaniments in separate dishes so guests can choose how much sauce, farofa and salad they prefer.<\/p>\n<h2>Buying chicken for Brazilian-style stews<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/brazilian-chicken-cabidela-with-rice-farofa-and-coriander-4538-6.webp\" alt=\"Brazilian chicken cabidela with rice farofa and coriander\" title=\"Brazilian chicken cabidela with rice farofa and coriander\"><\/p>\n<p>Understanding what <strong>frango caipira<\/strong> means in the Brazilian context can help when choosing chicken for this dish. It does not map precisely onto every UK retail label.<\/p>\n<p><strong>What to look for when buying chicken<\/strong><\/p>\n<ul>\n<li><strong>Skin colour:<\/strong> yellow skin can reflect breed or feed, but it does not prove that a chicken was free-range or reared to a particular welfare standard.<\/li>\n<li><strong>Texture:<\/strong> breed and age can affect the firmness and flavour of the meat. Ask the supplier whether the bird is suitable for a longer, gentle stew.<\/li>\n<li><strong>Reliable information:<\/strong> leg shape and appearance cannot establish how a bird was raised. Use clear labelling and information from a reputable supplier instead.<\/li>\n<li><strong>Dates and storage:<\/strong> check the use-by date and keep the chicken chilled. Do not use appearance or smell to extend a use-by date.<\/li>\n<li><strong>Provenance:<\/strong> choose a butcher or retailer who can explain the product\u2019s origin and relevant production standards.<\/li>\n<\/ul>\n<p><strong>Practical buying tips<\/strong><\/p>\n<ul>\n<li><strong>Whole chicken:<\/strong> a whole bird gives a mixture of cuts for the stock; ask the butcher to joint it if that is more convenient.<\/li>\n<li><strong>Bone-in pieces:<\/strong> thighs and drumsticks suit gentle simmering and contribute flavour to the sauce.<\/li>\n<li><strong>Ask about the bird:<\/strong> information about breed, age and rearing can help you choose a suitable product and judge how long it may take to become tender.<\/li>\n<li><strong>Quantity:<\/strong> allow approximately 1.5\u20132 kg jointed chicken for 4\u20136 people, depending on appetite and accompaniments.<\/li>\n<li><strong>Packaging:<\/strong> avoid leaking, damaged or unexpectedly swollen packs and follow the product\u2019s storage instructions.<\/li>\n<\/ul>\n<p><strong>Storage and leftovers<\/strong><\/p>\n<ul>\n<li><strong>Raw chicken:<\/strong> keep covered on the bottom shelf of a fridge at 5\u00b0C or below, within its use-by date and any after-opening instructions. Once cooked with rice, this dish needs the shorter rice-storage guidance below.<\/li>\n<li><strong>Cooked leftovers:<\/strong> divide into shallow portions and cool quickly, ideally within 1 hour because the dish contains rice. Refrigerate promptly and use within 24 hours, or freeze promptly once cooled. For best quality, aim to use frozen portions within about 3 months.<\/li>\n<li><strong>Defrosting and reheating:<\/strong> defrost in the fridge and use within 24 hours of defrosting. Reheat only once, until steaming hot throughout, stirring and checking the centre. Do not thaw on the kitchen worktop.<\/li>\n<li><strong>Food-grade blood:<\/strong> follow the supplier\u2019s cold-storage, use-by and freezing instructions. Vinegar does not extend its safe storage life, and an acceptable smell does not establish that it is safe.<\/li>\n<\/ul>\n<p><strong>Kitchen hygiene<\/strong><\/p>\n<ul>\n<li><strong>Separate equipment:<\/strong> keep boards and utensils used for raw poultry or blood separate from ready-to-eat food, and wash them thoroughly after use.<\/li>\n<li><strong>Thorough cooking:<\/strong> check the chicken and the finished blood sauce with a clean thermometer, reaching 75\u00b0C for 30 seconds or 70\u00b0C for 2 minutes.<\/li>\n<li><strong>Cleaning:<\/strong> wash hands thoroughly after handling raw chicken or blood, and clean and disinfect affected work surfaces.<\/li>\n<\/ul>\n<p><strong>A little regional context<\/strong><\/p>\n<ul>\n<li><strong>Different birds, different textures:<\/strong> slower-growing or older chickens can have firmer meat, which often suits a longer simmer rather than quick cooking.<\/li>\n<li><strong>Feed and appearance:<\/strong> feed can influence skin and fat colour, but colour alone says little about welfare or how the chicken was raised.<\/li>\n<li><strong>Regional cooking:<\/strong> frango caipira is associated with rustic Brazilian chicken dishes, including versions of cabidela served in the north-east. Ingredients and accompaniments vary between households.<\/li>\n<\/ul>\n<p><strong>Frango \u00e0 cabidela<\/strong> brings together regional flavour and a distinctive traditional sauce. Careful sourcing, temperature checks and prompt storage matter as much as the seasoning.<\/p>\n<p>Choose the variation that suits your ingredients and confidence in handling them. If suitable food-grade blood is unavailable, make the clearly described blood-free chicken stew instead.<\/p>\n<p>For more festive recipes and cooking ideas, explore the blog and share your own version with us on social media.<\/p>\n<p>Visit <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a> for more Brazilian traditions, seasonal food and Christmas inspiration.<\/p>\n<h2>Frango \u00e0 cabidela: frequently asked questions<\/h2>\n<p><strong>Is chicken blood suitable for cooking in this recipe?<\/strong><\/p>\n<p>Use only food-grade chicken blood from a reputable supplier, following its storage and use-by instructions. Keep it chilled and cook the entire finished sauce thoroughly to 75\u00b0C for 30 seconds or 70\u00b0C for 2 minutes. Vinegar limits clotting but does not make raw blood safe or preserve it.<\/p>\n<p><strong>Which chicken cuts work best for cabidela?<\/strong><\/p>\n<p>Bone-in thighs and drumsticks suit gentle simmering, while a jointed whole chicken gives a mixture of cuts. Firmer or older birds may need longer cooking before the rice is added.<\/p>\n<p><strong>Can I replace the blood?<\/strong><\/p>\n<p>Yes. Use 200 ml concentrated chicken stock and vinegar to taste, with an optional teaspoon of Worcestershire or soy sauce after checking salt and allergens. The result is a different chicken stew rather than traditional blood-sauce cabidela.<\/p>\n<p><strong>How can I keep the sauce smooth?<\/strong><\/p>\n<p>Stir a ladleful of hot cooking liquid gradually into the blood, then pour it slowly into the pan while stirring. Heat gently but thoroughly to the safe temperature and holding time; do not sacrifice proper cooking to avoid thickening or curdling.<\/p>\n<p><strong>What should I serve with cabidela?<\/strong><\/p>\n<p>Farofa, properly cooked cassava and a simple salad work well. White rice and pir\u00e3o are also traditional accompaniments, although this version already contains rice.<\/p>\n<p><strong>How should I store and reheat leftovers?<\/strong><\/p>\n<p>Because this version contains rice, cool shallow portions quickly, ideally within 1 hour. Refrigerate promptly and use within 24 hours, or freeze promptly once cooled. Defrost in the fridge and reheat only once until steaming hot throughout, checking the centre and stirring the sauce. Never leave the cooked dish out for two days before refrigerating it.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking and reheating food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/sites\/default\/files\/media\/document\/5-cminders-cookingsafely-01-cooking-and-reheating-safely.pdf\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking and reheating safely, including rice<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Discover north-eastern Brazilian frango \u00e0 cabidela, a chicken and rice dish with a rich blood sauce, practical cooking guidance and serving 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