Preparation

wash and clean the hen or and chicken and cut it into pieces. bring the chopped onion to saute with the oil and the bay leaf.
as soon as the onion starts to want to turn blond, add the chicken cut into pieces and let it gain some color. add the chopped parsley, a glass of white wine and season with salt, pepper and piri-piri to taste. cover and cook for a few minutes. then add the water in about 3x the volume of the rice (or more if you like a brothier rice), rectify the seasonings and cook slowly and cover until the chicken is well cooked.
then add the rice and cook. once the rice is cooked add the blood already seasoned with salt and vinegar, stir well and bring to a boil 2 or 3 minutes.

Ingredients

  • chicken or country hen
  • onion
  • blond
  • parsley
  • olive oil
  • White wine
  • piri-piri
  • salt
  • chili
  • rice
  • blood seasoned with vinegar to taste and salt