Makes: Serves 6

Preparation Time: 1 hour and 40 minutes

Level: Easy/ Medium


  • 1 whole chicken, cut at the joints
  • Blood of one chicken, curdled with vinegar
  • 4 garlic cloves, minced
  • 95 ml of white wine vinegar
  • 3 tablespoons of corn oil
  • 1 onion, diced
  • 6 peeled and deseeded tomatoes, chopped
  • 2 dedo-de-moça peppers, seeded and chopped
  • 1 bunch of parsley and green onions, chopped
  • Salt to taste


Ideally the chicken should be bought the day before it’s prepared, and one should ask for the fresh blood to be curdled with vinegar and stored, so it can be used in the sauce. Season the meat with 2 minced garlic cloves, vinegar, and salt; set aside for 30 minutes. Heat up the oil and braise the onion, remaining garlic, tomato, and dedo-de-moça. Add the chicken with the marinade, cover with water and cook until the meat is tender. Add the blood, mix well and wait until the sauce thickens. Add the herbs, check the seasoning and serve at once.