Preparation

kill the chicken and enjoy the blood, which should be mixed with the vinegar to avoid curdling. cut the chicken into small pieces and wash it well. bring the chicken with the tomato, the onion cut into slices, the bay leaf, the oil, the minced garlic with a little salt and bring it to a simmer. after the chicken is cooked, add the blood and put it on the fire again, to let it cook for a few minutes, until the sauce is refined. serve with white rice.

Ingredients

  • 1 chicken
  • 3 tablespoons of vinegar
  • 4 tomatoes
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • oil q.s.
  • salt and white pepper to taste