Chicken Blood Rice

Arroz de Cabidela is a dish that you either love or hate.
The amount of blood and vinegar can be adjusted depending on individual taste.
The cumin seasoning is optional but adds a pleasant flavor to the dish.
In the north of the country, they often use a bit of carqueja, an herb used to season some dishes in this region.
If you opt for this seasoning, add it to the pot at the same time as the rice.

Neuza Costa

18 May, 2023

Ingredients:

• 1.5 kg (3.3 lbs) of free-range chicken cut into pieces
• 5 tablespoons of olive oil
• 1 large onion, chopped
• 4 cloves of garlic, chopped
• 2 bay leaves
• 200 ml (6.7 fl oz) of white wine
• 360 g (12.7 oz) of carolino rice
• 175 ml (5.9 fl oz) of chicken blood
• 5 tablespoons of white wine vinegar
• Chopped parsley
• Salt
• Spicy seasoning or pepper to taste
• 1 flat teaspoon of ground cumin

Instructions:

1. Mix the vinegar with the chicken blood.
2. Season the chicken with salt and hot pepper to taste.
   Mix well and let it marinate for 1 hour.
3. In a large pot, heat the olive oil, onion, bay leaves, and garlic.
   Stir and let it sauté without browning.
   Add the chicken to the sauté and let the meat brown evenly until it gains color.
4. After the chicken is browned, add the white wine and 2 liters (70.4 fl oz) of boiling water.
   Cover and let it cook for 40 to 50 minutes until the meat is tender.
5. After the meat is cooked, add the rinsed rice.
   Stir, cover, and let it cook for 10 minutes.
6. After this time, if you like the rice to be well-soaked, add a little more water.
   When it begins to boil, add the cumin and the blood.
   Stir, and as soon as it starts to bubble, turn off the heat.
   Serve immediately sprinkled with chopped parsley.

If you loved this recipe, leave us a rating and share it with your friends!
The IntenseFlavour team wishes you a bon appetit!