Chicken and Rice Casserole

Reserve some of the chicken blood

Cut the chicken into bite-sized pieces and wash them

Fry the diced onion in butter or oil with the chicken and parsley until the chicken is browned

When the chicken is cooked, cover it with water or chicken broth and let it simmer

In a separate pan, melt 100g of butter

Add the rice and fry it, stirring occasionally for 5-7 minutes

Add the hot chicken broth (double the amount used for the rice) to the pan and stir

When the mixture comes to a boil again, add the cooked chicken, stir well, and bake in the oven with a lid

When it's done, mix the reserved chicken blood with vinegar and add it to the rice

Stir well.