Traditional Cabidela Rice | Pica no Chão | Portuguese Recipe

INGREDIENTS:

• 1/2 free range chicken (with blood sachet)
• 500 ml of red wine
• 1 bay leaf
• 4 cloves of garlic
• 3 Tbsp olive oil
• 1 onion
• 1 tbsp piri-piri sauce or 2 red chillies
• 100 g of bacon
• 2 L water
• 500 g of carolino rice
• 1 tbsp vinegar
• Chopped parsley and salt to taste

PREPARATION:

Wash and cut the chicken into uniform pieces. Set aside the blood sachets. In a bowl, season the chicken with red wine, salt, bay leaves and crushed garlic and leave to marinate for 12 hours.

In a pan, with olive oil, brown the chopped onion and garlic. Add the drained chicken pieces (reserve the marinade liquid) and let them brown on both sides.

Refresh with a little of the marinade liquid and add the chilli sauce and bacon in pieces.

Cover the pan and let the meat stew until tender.

Add the rice and, little by little, the previously heated water.

When the rice is almost cooked, add the blood mixed with the vinegar and mix well.

Let it finish cooking and serve immediately sprinkled with chopped parsley.