Chicken Blood Rice Recipe -
  • READY IN 50 mins

Chicken Blood Rice

Recipe by  

"An exotic and delicious Portuguese recipe. You can do it to impress your friends."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. In small saucepan over medium heat, combine the rice and water. Bring to a boil, reduce heat to medium-low, and let simmer for 20 minutes, or until rice is tender. Remove from heat and stir in the chicken blood. Set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until tender and lightly browned. Add chicken legs to the skillet and brown on both sides. Stir in the hot pepper sauce and wine. Reduce heat to medium, and simmer until chicken is no longer pink, and the juices run clear, about 30 minutes. Stir in the blood rice, and cook for a few more minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

This is a good, basic recipe. Please don't let the blood turn you off. Recipe like this were created to prevent wasting any part of the chicken. I cooked the rice in chicken stock instead of water. To my fellow reviewers; maybe you could post something constructive. I don't understand how "I did not care for this recipe at all" could possibly to be rated "helpful"

Most Helpful Critical Review
Oct 19, 2007

I did not care for this recipe at all.


8 Ratings

Feb 27, 2007

I like trying new stuff, But this was bad.

Mar 02, 2009

Try this recipe with a rabbit. My family used this for hunted rabbit.

Oct 02, 2008

I loved this recipe! It was delicious! I love Portuguese food and my family from Portugal loved it! A main stay at my home

Feb 09, 2011

I love this portugee recipe, and i'm not portugese. My husband is. It tastes delicious and i didn't know it was made with blood like 2 years. Only when i wanted to learn how to cook this rice i found it out. I do it once a months. Try it it's good

Jul 03, 2014

This recipe was excellent! I made a few minor tweaks: 3 cloves garlic, jasmine rice, cabernet sauvignon wine, and instead of hot pepper sauce (I didn't know what kind to use), added a bit of hungarian paprika and cayenne pepper. With chicken, this was excellent. I can imagine this working well for rabbit, pork, squab, squirrel, or other medium bodied meats. Two notes: 1. I have noticed from cooking this and blood sausages, that blood responds poorly to being cooked in cast iron. I would recommend any chefs trying this recipe use stainless steel or another inert cooking surface. 2.) My fresh blood had separated overnight, but I was able to homogenize it by slowly pouring boiling water over the mass and pushing it through a strainer. I will make this with fresh blood next time to obviate this step.


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  • Calories
  • 670 kcal
  • 33%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 55.9 g
  • 112%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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