Portuguese chicken blood rice (arroz de cabidela)

Arroz de Cabidela is a classic dish from Portugal, especially loved in the Minho area. It has a one-of-a-kind taste.

This dish features rice, chicken or rabbit, and uses the animal’s blood mixed with vinegar for a tasty sauce.

It’s a great example of how Portuguese cooking makes use of every part of the ingredient.

Ingredients:

• 1 whole chicken (about 3 lbs), cut into pieces
• 2 cups long-grain white rice
• 4 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• 1 cup white wine
• 4 cups water
• 1 cup fresh chicken blood mixed with 2 tablespoons vinegar
• 1 tablespoon red wine vinegar (optional, for more tang)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Heat olive oil in a big pot over medium heat.
2. Add the onion and garlic.
3. Cook until they are soft and smell good, about 3-4 minutes.
4. Put in the chicken pieces and bay leaves.
5. Add the paprika, salt, and pepper.
6. Brown the chicken on all sides, about 6-8 minutes.
7. Add the white wine.
8. Stir to lift the brown bits from the pot.
9. Let it cook until the wine reduces by half, about 5 minutes.
10. Pour in the water. Bring it to a boil, then turn down the heat and let it simmer.
11. Cover and cook the chicken until it’s tender, about 25-30 minutes.
12. Take the chicken out and set it aside.
13. If necessary, strain the cooking liquid to remove any bits. Put it back in the pot.
14. Add the rice to the cooking liquid in the pot.
15. Stir and cook over medium heat, uncovered, until the rice is tender and has soaked up most of the liquid, about 15-20 minutes.
16. While the rice cooks, mix the chicken blood with vinegar.
17. When the rice is almost done, lower the heat and slowly stir the blood mixture into the rice.
18. Mix well to get a smooth texture. Adjust the taste with more salt and vinegar if needed.
19. Put the chicken back in the pot, resting it on the rice.
20. Cook for another 5 minutes until everything is hot.
21. Serve right away, and sprinkle with chopped parsley.