Tradicional Foods
Cabidela chicken with mint
Method
Prepare the chicken and keep the blood • Place the blood in a bowl with a little vinegar, to stop it congealing • After cleaning the meat, cut into four • Brown a medium onion and two cloves of garlic in lard in a frying pan • Add the chicken, a bay leaf, some chopped parsley and half a chilli pepper • Add water until it covers the meat • Season with salt • When almost cooked, add cubed potatoes • Later, place a little of the cooked stock in a bowl and mix with the prepared blood • Drizzle the pan with this sauce and allow to soak in • Check the seasoning • Serve with a sprig of mint
