Preparation Time: 10 mins  |  Cooking Time: 60 mins  |  To: 4-6 people

INGREDIENTS:

  • 1/2 free range chicken (with blood sachet)
  • 100 ml red or white wine
  • Salt
  • 1 bay leaf
  • 4 cloves of garlic
  • Oil
  • 1 onion
  • 1/2 beef sausage
  • 1/2 tablespoon of chilli pepper
  • 400 g rice
  • 800 ml water
  • 4 tablespoons of vinegar
  • ½ bunch of parsley

PREPARATION:

Wash and cut the chicken into uniform pieces. Set aside the blood sachets. In a bowl, season the chicken with salt and pepper, let it marinate for 30 minutes.

In a pan, with olive oil, brown the chopped onion and garlic and the bay leaf. Add the drained chicken pieces and the sliced chorizo and let it brown on both sides.

Refresh with white or red wine, chopped parsley and chilli.

Cover the pan and let the meat stew until tender.

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

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

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