Chicken in Cabidela

Name: Chicken in Cabidela
Yield: 8
Ingredients: 2 chicken pieces, cut into bite-sized pieces; 2 tomatoes, without skins and seeds; 2 large onions, chopped; 1/2 cup of fresh parsley, chopped; butter to taste; 4 cloves of garlic, minced; 5 sprigs of rosemary and thyme; small amount of green onion, chopped; to taste with salt, cinnamon, and black pepper; 1/2 cup of olive oil (or bacon fat); 2 cups of chicken blood mixed with 3 tablespoons of vinegar

1
2 chicken pieces, cut into bite-sized pieces
2
2 tomatoes, without skins and seeds
3
2 large onions, chopped
4
1/2 cup of fresh parsley, chopped
5
butter to taste
6
4 cloves of garlic, minced
7
5 sprigs of rosemary and thyme
8
small amount of green onion, chopped
9
to taste with salt, cinnamon, and black pepper
10
1/2 cup of olive oil (or bacon fat)
11
2 cups of chicken blood mixed with 3 tablespoons of vinegar

Ingredients

1
2 chicken pieces, cut into bite-sized pieces
2
2 tomatoes, without skins and seeds
3
2 large onions, chopped
4
1/2 cup of fresh parsley, chopped
5
butter to taste
6
4 cloves of garlic, minced
7
5 sprigs of rosemary and thyme
8
small amount of green onion, chopped
9
to taste with salt, cinnamon, and black pepper
10
1/2 cup of olive oil (or bacon fat)
11
2 cups of chicken blood mixed with 3 tablespoons of vinegar

Directions

1
Season the chicken pieces with all spices and let them rest for several hours or overnight
2
Heat the oil in a large skillet over medium heat
3
Fry the chicken pieces until they are golden brown on all sides, about 5-7 minutes per side
4
Reserve the cooked chicken as it finishes frying
5
Gather all the cooked chicken in the skillet and add 1 cup of water
6
Simmer over low heat until everything is well cooked
7
Add the blood mixed with vinegar and let it simmer for a few minutes
8
Serve hot, garnished with green onion and herbs, if desired