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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In small saucepan over medium heat, combine the rice and water. Bring to a boil, reduce heat to medium-low, and let simmer for 20 minutes, or until rice is tender. Remove from heat and stir in the chicken blood. Set aside. | 2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until tender and lightly browned. Add chicken legs to the skillet and brown on both sides. Stir in the hot pepper sauce and wine. Reduce heat to medium, and simmer until chicken is no longer pink, and the juices run clear, about 30 minutes. Stir in the blood rice, and cook for a few more minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
water	2 1/2	cups		0.0	0.0	0.0	0.0
chicken blood vinegar	1	cup	mixed	1613.8703	0.0	359.0408	9.0667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
chicken leg quarter	4			1613.8703	0.0	359.0408	9.0667
wine	1	cup		45.41	0.6453	0.0956	0.0
salt	1	teaspoon		-	-	-	-
pepper sauce	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.