Arroz de Cabidela (Portuguese Blood Rice)

🧂 Ingredients

• 1 about 1.5 kg Whole chicken
• 350 g Arborio or medium-grain rice
• 200 ml Fresh chicken blood(Ensure it's fresh and from a reputable source. If frozen, thaw completely.)
• 2 tbsp White wine vinegar
• 1 Large onion
• 3 Garlic cloves
• 3 tbsp Olive oil
• 1 Bay leaf
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley

👨‍🍳 Instructions

1. 1

   Prepare the chicken broth: Place the chicken pieces in a large pot. Cover with cold water (about 1.5-2 liters). Add a pinch of salt and the bay leaf. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface during the first few minutes. Carefully remove the chicken pieces from the broth and set aside. Strain the broth through a fine-mesh sieve into a clean bowl or pot and reserve. You should have approximately 1 liter of broth. Discard the bay leaf.

   ⏱️ 35 minutes
2. 2

   Sauté aromatics and rice: While the chicken is cooking or after it's removed, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the rice to the pot and stir well to coat each grain with the oil and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains appear slightly translucent.

   ⏱️ 10 minutes
3. 3

   Cook the rice: Pour the reserved chicken broth (about 1 liter) into the pot with the rice. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for about 15-18 minutes, or until most of the liquid has been absorbed and the rice is al dente (tender but still firm to the bite). Avoid stirring the rice too much during this stage.

   ⏱️ 18 minutes
4. 4

   Incorporate the blood and finish: In a small bowl, whisk together the fresh chicken blood and the white wine vinegar. The vinegar helps to prevent the blood from curdling too quickly. Once the rice is almost cooked (after step 3), gently stir in the blood and vinegar mixture. Add the cooked chicken pieces back into the pot. Stir everything gently to combine and ensure the blood is evenly distributed, which will give the rice its characteristic dark, rich color. Continue to cook, uncovered, over low heat for another 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is heated through. Season with salt and freshly ground black pepper to taste.

   ⏱️ 7 minutes
5. 5

   Serve: Ladle the Arroz de Cabidela into shallow bowls. Garnish generously with fresh chopped parsley. Serve immediately while hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The vinegar is crucial for preventing the blood from coagulating into solid chunks, ensuring a smoother sauce.
• ✓This dish is a classic from Northern Portugal, particularly popular in regions like Minho.
• ✓The final dish should have a deep, dark, almost mahogany color and a rich, savory flavor profile.
• ✓For a smoother texture, you can strain the blood mixture through a fine sieve before adding it to the rice.
• ✓Ensure your chicken blood is very fresh. If you are concerned about sourcing fresh blood, some specialty butchers may offer it, or it can sometimes be found frozen.

🔄 Variations

• Arroz de Pato: A variation using duck instead of chicken.
• Arroz de Galinha: A version without blood, essentially a rich chicken and rice pilaf.
• Adding a splash of red wine to the broth during step 1 can add another layer of complexity.

🥗 Nutrition

Per serving