Portuguese chicken cabidela rice

Ingredients

• 1 cut-up free-range chicken (1.3 kg)
• 450 g carolino rice
• 1 large onion
• 3 garlic cloves
• 2 bay leaves
• 150 ml red wine
• 60 ml olive oil
• 2 tbsp vinegar
• Salt and pepper

Step-by-step method

1. Soften onion, garlic and bay in oil and lightly brown chicken pieces.
2. Add red wine and enough hot water to cover; simmer until chicken is thoroughly cooked and tender.
3. Reserve enough broth for the rice, roughly three times its volume, leaving chicken in the pot.
4. Add rice and cook, stirring, until tender and pleasantly soupy.
5. Stir in vinegar at the end and adjust acidity before serving.