2 chicken pieces cut into bite-sized portions
2 tomatoes, seeds and skins removed
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
Chives, chopped
Salt, cumin, and black pepper to taste
1/2 cup of olive oil (or bacon drippings)
2 cups of chicken blood mixed with 3 tablespoons of vinegar
2 chicken pieces cut into bite-sized portions
2 tomatoes, seeds and skins removed
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
Chives, chopped
Salt, cumin, and black pepper to taste
1/2 cup of olive oil (or bacon drippings)
2 cups of chicken blood mixed with 3 tablespoons of vinegar
Season the chicken pieces with all seasonings and let it rest for several hours or overnight
Pour the olive oil or bacon drippings into a large skillet
Heat the skillet over medium heat until hot
Fry the chicken pieces until golden brown on all sides
Reserve the cooked pieces as they finish frying, while others are still cooking
Gather all the pieces in the skillet and add 1 cup of water
Simmer the mixture over low heat until everything is well cooked
Add the blood mixture with vinegar, let it simmer, then serve.
