Sunday, January 12, 2014

Cabidela: Braised chicken with blood rice

When the wife's away I get to play...in the kitchen. She does not like the smell of some things I prepare. Going through the freezer and pulled out 2qts of pig blood. Now what to make...

Cabidela! A traditional Portuguese recipe using chicken blood and rice.



1c jasmine rice
1.25c water
1c blood
1-2tbsp vinegar

1tbsp lard
1 onion chopped
2cloves garlic chopped
2 chicken hind quarters
1c white wine
salt to taste
hot sauce to taste ( I used habanero)
Cilantro for garnish

Cook rice (add more water if you like softer rice) 15-20min. Turn off heat then add blood and vinegar. Mix and set aside.

Saute onions and garlic in lard till softened. Add chicken, brown well then pour in wine and hot sauce. Cover and simmer for 30min or until juices run clear. When chicken is done add rice/blood mixture, cook till heated through (5min). Taste for salt, add more hot sauce (I did) if needed.

Typically the the chicken is mixed into the blood and rice.




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