Galo de Cabidela
Ingredients
- 1.2 kgFree-range chicken (cut into pieces)
- 400 gWhite rice (uncooked)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 200 mlDry white wine
- 50 mlRed wine vinegar
- 4 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlPoultry blood (fresh)
Method
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.
- 1
In a heavy pot, heat the olive oil. Sear the chicken pieces on all sides until the skin is golden brown and crispy.
- 2
Add the chopped onions, minced garlic, and bay leaves. Sweat without browning until the onions become translucent.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- Never boil the sauce after adding the blood, or it will curdle.
- The rice should remain slightly moist, almost like a rustic risotto.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently over very low heat with a splash of water.
