Manjar Branco de Coimbra, which translates to "white delicacy of Coimbra", is a dessert that combines milk, rice flour, sugar, and an unexpected ingredient — chicken meat. While the inclusion of chicken meat may initially raise eyebrows, it harkens back to a time when this ingredient was commonly used in European desserts during the Middle Ages. Chicken meat possesses natural gelatinous properties, which contribute to the thickening and velvety texture of the pudding. The term "manjar" itself, derived from the Latin word "manducare", meaning to eat or chew, was historically used to describe foods that were tender and easy to consume.

The origins of Manjar Branco de Coimbra trace back to the medieval period, a time when Portugal was engaged in the reconquest of the Iberian Peninsula from Muslim invaders. Coimbra, a city of strategic importance and cultural prominence, attracted a diverse range of inhabitants, including nobles, clergy, merchants, and scholars. Coimbra's cuisine was greatly influenced by the refined tastes of the court and the church, as well as by the introduction of exotic spices and ingredients brought back by Portuguese explorers from distant lands. The recipe for Manjar Branco de Coimbra first appeared in the 16th-century cookbook Livro de Cozinha da Infanta D. Maria de Portugal attributed to Infanta D. Maria de Portugal, who resided as a nun in Coimbra. This esteemed cookbook contains a wealth of recipes, featuring meat, fish, poultry, and desserts that reflect the sophisticated palate of the Portuguese nobility.

To prepare Manjar Branco de Coimbra, chicken breast is simmered in water with lemon peel and cinnamon until it reaches a tender consistency. The chicken is then shredded and combined with milk, rice flour, sugar, and salt in a pot, simmered over low heat until it thickens. The resulting mixture is poured into small clay dishes or molds and baked until a golden hue adorns the surface. The dessert is typically served chilled or at room temperature, garnished with cinnamon, candied fruits, or almonds.

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More than a mere dessert, Manjar Branco de Coimbra embodies the rich tapestry of Coimbra's culture and identity. It represents a harmonious fusion of diverse culinary traditions: the Romanesque influence of incorporating milk and rice flour, the Arabic influence of utilizing chicken meat and sugar, and the Oriental touch of cinnamon and lemon. The innovative use of clay dishes or molds showcases the Portuguese penchant for creativity. The dessert has become intrinsically linked to Coimbra's academic ceremonies and celebrations at the renowned University of Coimbra. It has also found its way into the works of notable Portuguese writers, including Eça de Queirós, Miguel Torga, Fernando Namora, and José Saramago, further solidifying its place within Coimbra's literary and cultural heritage.

Manjar Branco de Coimbra presents an opportunity for visitors to delve into the history, culture, and gastronomy of this captivating city. Its subtle sweetness and intriguing combination of flavors serve as a gateway to experiencing Portugal's past and present. This unique delicacy effortlessly intertwines simplicity and elegance, surprising and delighting those fortunate enough to savor its charms.

As one embarks on a journey through the enchanting streets of Coimbra, immersing themselves in its rich cultural tapestry, the allure of Manjar Branco de Coimbra beckons. Indulging in this culinary treasure allows visitors to savor a taste of Portugal's heritage — one that has withstood the test of time, leaving an indelible mark on Coimbra's gastronomic legacy.