Arroz de Cabidela

Ingredients

• 1free-range chicken — jointed, with its blood reserved
• 3 tbspred wine vinegar — stirred into the blood so it does not set
• 300 gcarolino rice
• 1onion — finely chopped
• 4 clovesgarlic — minced
• 2ripe tomatoes — grated
• 1bay leaf
• 120 mldry white wine
• 1 Lchicken broth
• 4 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by cutting the free-range chicken into serving pieces. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces, skin-side down, and brown them until the skin is golden and crisp, about 5-7 minutes. Flip to brown the other side, ensuring the meat is well-sealed and flavorful. Remove the chicken from the pot and set aside.
2. In the same pot, add the remaining 2 tablespoons of olive oil. Lower the heat to medium and add the finely chopped onion and minced garlic. Cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Grate the ripe tomatoes directly into the pot, discarding the skins. Add the bay leaf and continue cooking until the mixture becomes dark, jammy, and sweet, which should take about 10-15 minutes.
3. Return the browned chicken pieces to the pot, nestling them into the refogado. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot to incorporate them into the sauce. Allow the wine to reduce by half, which will intensify the flavors and create a rich base for the rice.
4. Stir in the carolino rice, ensuring each grain is coated in the flavorful fat and refogado. Cook for 2-3 minutes until the rice turns glassy and slightly translucent. This step helps the rice absorb the flavors and prevents it from becoming mushy.
5. Add the hot chicken broth to the pot, ensuring the liquid covers the rice and chicken. Season with fine sea salt and black pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally. The rice should cook until it is tender and the liquid has reduced to a creamy consistency, with the grains still distinct and the dish remaining malandrinho, or slightly loose.
6. Once the rice is cooked to the desired texture, taste and adjust the seasoning if necessary. If you prefer a slightly crispy top, you can finish the dish under a hot grill for a few minutes. Otherwise, serve the Arroz de Cabidela directly from the pot, bringing it to the table while it's still steaming and fragrant.