Recipe: Cabidela Rice ( arroz de cabidela)

CABIDELA RICE for 10/12 people:

INGREDIENTS
1 Yellow Breed rooster
100 ml of extra virgin olive oil
150 ml of red and white wine
6 cloves of garlic
3 bay leaves
1 bunch of parsley
1 pinch of chili powder
1 pinch of paprika
1 pinch of white pepper powder
2 medium size chopped onion
1 kg of carolino rice
50 ml of cachaça
50 ml of red wine vinegar
Rooster’s blood
Coarse salt

INSTRUCTIONS
The rooster must be killed the day before. Reserve the blood, adding red wine vinegar so it doesn't curdle.

Cut the rooster into pieces and place in a pan with extra virgin olive oil, the crushed garlic with the skin, the bay leaf, the parsley, the piri-piri, the salt and the white pepper powder, onion, and the bell pepper powder.
Sauté the pieces of meat until they turn a golden color. Add the wine after the onion is cooked. (never add the wine without the cooked onion or the meat will only taste like the wine ...) after 30 minutes add the cachaça. (cachaça is to help to cook the meat better, if it is poultry chicken you don't need cachaça, but this is a farm rooster and was already 14 months old).
Boil 2 liters of water separately.
Remove the meat to another pan, and leave only a few pieces (6 pieces is enough).
Add the rice to the pan and stir well. Then add the boiled water and let it cook for about 18 minutes, rectify the salt and let it rise again. Add the blood, passed through a sieve, mixing well and cooking for about 2 minutes. Finish with red wine vinegar and serve immediately.

Enjoy your food!

#arrozdecabidela #cheflifestyle #portuguesefood

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