In Portuguese: Arroz de Cabidela (1)
Ingredients:
- 1 live chicken
- 2 teacups rice
- 6 teacups hot water
- 1 large onion
- 4 soup-spoons vinegar
- 3 soup-spoons olive oil
- Salt and pepper to taste
Directions:
To kill the chicken, hold it tightly and hold its head in such a way that the neck is stretched.
Pluck some feathers from the part of the neck where you intend cutting it, and give it a deep gash with a knife.
Continue to hold the head firmly and let the blood flow into a basin where you have already put the vinegar, and stir rapidly for the blood not to curdle or clot.
When the chicken is quite dead, pluck all the feathers off, and also take out all its entrails and bowels.
Clean and cut the chicken into pieces. Wash it and stew it, together with the olive-oil, the chopped onion, salt and a little pepper, in a pan with a close-fitting lid. Let it stew on a low fire, mixing from time to time.
Now add the water, and when it is boiling, add the well-washed rice, which should be stred till it boils.
After 5 minutes add the blood, stirring lightly until it boils; let it boil 5 minutes longer.
Serve immediately, sprinkled with chopped parsley.
Bom Apetite !!
- This is a very much appreciated dish by Portuguese people from north to south. To assure the complete success of this rice it’s mandatory to use home born and raised chickens which taste better, despite the hard meat. For this reason, this rice gets also the popular designation of “pica no chão” or, in English, floor pecker given to this type of chicken. ↩
Loading ...
