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Portuguese Chicken Blood Rice

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Preparation time
1h 10 mins
Cooking time
1h 15 mins


  1. Wash and cut the chicken into uniform pieces. Reserve blood sachets.

  2. In a bowl, season the chicken with red wine, salt, bay leaves and crushed garlic and marinate for 12 hours.

  3. In a pan, with olive oil brown the chopped onion and garlic. Add the drained chicken pieces (reserve the liquid from the marinade) and the chorizo cut into slices and let it stain on both sides.

  4. Refresh with a little of the liquid from the marinade and add the laminated chilli peppers and clean seeds.

  5. Cover the pan and let the meat cook until tender.

  6. Add the rice and, little by little, the previously heated water.

  7. When the rice is almost cooked, incorporate the blood mixed with the vinegar and mix well.

  8. Let it finish cooking and serve immediately sprinkled with the chopped parsley.