Arroz de Cabidela Tradicional

Prepare the Chicken

1. 1In a large bowl, combine the chicken pieces with salt and black pepper.
2. 2Heat the olive oil in a large pot or Dutch oven over medium-high heat.
3. 3Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.

Make the Sauce Base

1. 1Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and bay leaf, sauté for another minute until fragrant.
2. 2Return the chicken pieces to the pot.
3. 3Pour in the blood and vinegar mixture, stirring well to combine with the onions, garlic, and chicken.
4. 4Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally. This will start cooking the chicken and develop the sauce.

Cook the Rice

1. 1Stir the rice into the pot with the chicken and sauce. Ensure the rice is evenly distributed.
2. 2Add the water or chicken broth. The liquid should cover the rice and chicken by about 1 inch. Bring to a boil.
3. 3Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is mostly absorbed. Do not stir during this time to prevent the rice from becoming mushy.

Finish and Serve

1. 1Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes.
2. 2Fluff the rice gently with a fork. The sauce should have thickened nicely.
3. 3Taste and adjust seasoning with salt and pepper if necessary.
4. 4Serve hot, garnished with chopped cilantro or parsley.