Rooster cabidela

Break the rooster into pieces. Use the blood of the rooster (if it is homemade) and set aside with three tablespoons of vinegar so that it does not curdle.
Season the rooster pieces the day before with 3 cloves of chopped garlic, bay leaf, pepper, salt and a glass of red wine and another glass of white wine.
Let stand.
In a pan, sauté onion and garlic.
Add the rooster cut into small pieces and the giblets (except the liver), the bacon cut, the bay leaf and the chilli cut in half (the latter is optional).
Sauté everything, season with salt and let it stew over a low heat.

Cover the meat with hot water, cover the pan and cook until the rooster is tender.
Remove the meat and correct the water so that it is in the proportion of 3/1 for cooking the rice.
When the water boils, add the rice.

Before the rice is ready, 4 minutes, add the blood, mix well, add the meat and let it cook.

Sprinkle with parsley.

Serve hot and have a good appetite!