To begin, heat olive oil in a large, heavy based pot over medium heat. Sear the chicken pieces until lightly golden on all sides. This step builds flavour for the broth. Move to aromatics.

Add onions, garlic, and bay leaves to the pot. Cook until onions soften and turn translucent. Stir in paprika and peppercorns for a fragrant base. Proceed to deglazing.

Pour in the white wine, scraping the bottom to lift any caramelised bits. Simmer for 2–3 minutes to allow the alcohol to evaporate. Transition to broth preparation.

Add water or stock and season with salt. Bring to a gentle boil, then reduce heat to low. Simmer for 40–45 minutes, until the chicken is cooked through and tender. Move to rice preparation.

Lift the chicken from the broth and keep warm. Skim any excess fat from the broth surface. Measure the broth to ensure you have about 1 litre for the rice. Proceed to cooking the rice.

Add the rice to the simmering broth. Stir once, then cover and cook over low heat until nearly tender, around 10–12 minutes. Transition to preparing the blood mixture.

In a separate bowl, whisk the fresh chicken blood with vinegar until smooth. This prevents clotting and ensures even colour when added to the rice. Proceed to the final cooking stage.

Reduce heat to the lowest setting. Slowly pour the blood mixture into the rice, stirring constantly to avoid lumps. Cook gently for 3–4 minutes until the rice is fully cooked and the liquid thickens. Return chicken to the pot.

Allow chicken to warm in the rice mixture for a few minutes. Taste and adjust seasoning if needed. Move to plating.

Serve Arroz de Cabidela hot with crusty bread to soak up the sauce. Garnish with chopped parsley and lemon wedges if desired. Presentation tip: Use a wide shallow dish to showcase the rich, dark rice.