“Cabidela” Rice


1.5 kg of field chicken

5 tbsp of olive oil

1 large chopped onion

4 chopped cloves of garlic

2 bay leaves

200 ml of white wine

360 gr of “carolino” rice

175 ml of white wine vinegar

Chopped parsley

Salt (to season)

Pepper or chilli (to season)

A pinch of cumin
Preparation method:

First mix the vinegar with the blood and leave to rest. Season the chicken with salt, pepper or chilli and wrap well, leave to rest for 1 hour (minimum).

In a large pot, sauté the onion, the garlic, the bay leaves with the olive oil. Mix but don’t let it brown. After that add the chicken and let it brown evenly.

After browning the chicken, add the white wine and 2lts of boiled water, cover and boil for 40/50 minutes, up until the chicken is tender.

Now, it’s time to add the rice (you can wash the rice, if you like) mix and let it simmer for 10 minutes.

Past this time (you can add more water, if you like the “malandrinho” rice), when it’s boiling add the cumin (optional) and the blood, mix and when it starts to simmer, turn it off. Now it´s ready. Serve immediately and sprinkle with the parsley.

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