Cabidela: Braised Chicken with Blood Rice

A tasty way to get your offal in.

15 minutes

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	11519
Fat:	959 g
Carbohydrates:	47 g
Protein:	672 g
Calculated per serving.

by kitoi

View other recipes by kitoi

Serves: 2

Ingredients

1 cup 1 cup 1 cup Rice, Jasmine
1.5 cup 1.5 cup 1.5 cup Water
1 - 2 Tbsp 1 - 2 Tbsp 1 - 2 Tbsp White Vinegar, distilled
1 cup 1 cup 1 cup Pig Blood
1 Tbsp 1 Tbsp 1 Tbsp Lard
2 cloves 2 cloves 2 cloves Garlic, chopped
1.5 cup 1.5 cup 1.5 cup Onion, diced
2 pieces 2 pieces 2 pieces Chicken Leg Quarter
1 cup 1 cup 1 cup Wine, White
1 - 3 Tbsp 1 - 3 Tbsp 1 - 3 Tbsp Hot Sauce / Wing Sauce, Tessemae's, to taste
1 bunch 1 bunch 1 bunch Cilantro, garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook rice (add more water if you like softer rice) 15-20 min.
Turn off heat then add blood and vinegar. Mix and set aside.
Saute onions and garlic in lard until 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 until heated through (5-10 min).
Taste for salt, add more hot sauce (I did) if needed.
Typically the the chicken is mixed into the blood and rice.