Vitor Sobral @en

Cabidela Rice

Vitor Sobral won the International Meeting on Rice award organised by the International Academy of Gastronomy in Castellon, Spain, with this recipe.


1/2 free-range chicken (small)
1 c (120ml) of Bom Sucesso Carolino Rice
100ml (0.4 c) of chicken blood
20 gr (0.7 oz) of bacon cubes
1 small chopped onion
2 sliced cloves of garlic
2 peeled tomatoes cut into cubes
1 dl (1 c) of red wine vinegar to taste
750ml (3 c) of chicken stock (approx.)
1 bay leaf parsley
1 clove
0.5 dl (1/2 c) of olive oil
Salt and Pepper to taste


Marinate the pieces of chicken for about 2 hours with the following ingredients: garlic, bay, parsley, red wine, olive oil, salt, and pepper. After this time remove excess liquid from the chicken and brown it in a little olive oil.


Add the bacon, chopped onion, tomato, and clove. Refresh with the marinade and the chicken stock and let it simmer. Remove the chicken and shred it.


Add the stew to the rice and a little more stock if necessary. Just before serving add the shredded chicken in contact with the blood and pour vinegar on it at your taste along with parsley leaves.