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.
Blood is collected during animal slaughter and imparts a brown color to the dish. White rice might sometimes accompany it, though this practice is not common. Using blood in cooking is an old custom practiced by several ancient cultures; in Portugal, Cabidela has been recorded since the 6th century and can be prepared with other birds or animals (duck, turkey, pork, kid, or game), although these are rare.