The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom common to several ancient cultures; in Portugal, Cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare.
Collecting blood during animal slaughter results in a dish with a brown color. White rice may sometimes accompany this dish, though it is not widely used. Utilizing blood for cooking has been an ancient practice found in various ancient societies; in Portugal, Cabidela dates back to the 16th century and can be prepared with other poultry or animals (duck, turkey, pork, kid, or game), although these are infrequent.