Galo de Cabidela

Tender poultry coated in an intense, velvety brown sauce. The rice, swollen with cooking juices, releases aromas of bay leaf and white wine with a sharp vinegar finish.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 958
• Protein: 81 g
• Carbs: 85 g
• Fat: 28 g

Ingredients

• 1.2 kg Free-range chicken ( cut into pieces )
• 400 g White rice ( uncooked )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 200 ml Dry white wine
• 50 ml Red wine vinegar
• 4 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Poultry blood ( fresh )

Instructions

1. Browning the poultry

   In a heavy pot, heat the olive oil. Sear the chicken pieces on all sides until the skin is golden brown and crispy.

2. Sweating the aromatics

   Add the chopped onions, minced garlic, and bay leaves. Sweat without browning until the onions become translucent.

3. Deglazing and simmering

   Deglaze with white wine, scraping the juices from the bottom of the pot. Cover with water and simmer until the meat starts to become tender.

4. Cooking the rice

   Add the white rice to the pot. The liquid must cover the rice. Cook for about 15 minutes; the grain should be tender but still hold its shape.

5. Final binding

   Mix the poultry blood with the vinegar. Off the heat, pour this mixture into the pot while stirring vigorously. The sauce should thicken instantly and become glossy.

Chef's tips

• Never boil the sauce after adding the blood, or it will curdle.
• The rice should remain slightly moist, almost like a rustic risotto.

Storage

Keeps for 2 days in the refrigerator. Reheat gently over very low heat with a splash of water.