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.

Mango Coconut Balls

In the mood for a little treat. Rummaging through the cabinets to see what I have and find shredded coconut and dried mango. Put the 2 ingredients in the food processor and pulse. The unsweetened mango is too dry for the mix to bind together.

Next attempt, soak mango for 15min in water to rehydrate. Pulse till mixed thoroughly, form into balls and let rest for an hour to firm up (if you can wait that long).

1cup unsweetened dehydrated mango

1cup shredded coconut

1/2cup water to rehydrate