Entree: Portugal – Porto & North – Arroz de Sarrabulho (Northern Portuguese savory brown rice made with pork, chicken, and blood sausage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork shoulder, bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 lb (450 g) chicken pieces (thighs and drumsticks), bone-in and skin-on
- 10 oz (280 g) morcela (Portuguese blood sausage), sliced
- 8 oz (225 g) fresh pork blood (optional; substitute with an extra morcela if unavailable)
- 2 cups (370 g) long-grain rice, rinsed
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) hot chicken or pork stock
- 2 bay leaves
- 1 tsp (3 g) sweet paprika (pimentón)
- 1/2 tsp (1.5 g) ground cumin
- Salt and freshly ground black pepper, to taste (start with 2 tsp / 12 g salt)
- 2 tbsp (30 ml) red wine vinegar or to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder and chicken pieces with salt and pepper. Brown the pork in batches until well caramelized; remove and set aside. Brown the chicken pieces in the same pot; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until soft and golden, about 8–10 minutes. Add the garlic, paprika, and cumin and cook 1 minute until fragrant.
3. Return the pork and chicken to the pot, pour in the white wine to deglaze, and let it reduce by half. Add the hot stock and bay leaves, bring to a simmer, then cover and simmer gently 30–40 minutes until meats are tender.
4. Remove the meat pieces to a board. Remove bones from chicken and shred the meat; cut pork shoulder into bite-sized pieces. Return shredded chicken and pork pieces to the pot. Add the sliced morcela and, if using, the fresh pork blood whisked until smooth; stir to combine thoroughly.
5. Taste and adjust seasoning. Add the rinsed rice and stir. Simmer, uncovered, over medium-low heat, stirring occasionally to prevent sticking, until rice is cooked and the mixture is thick and cohesive, about 20–25 minutes. Add more stock if a looser consistency is desired.
6. Once the rice is tender and saucy, remove from heat and stir in the red wine vinegar a little at a time, tasting to achieve a balanced brightness. Discard bay leaves.
7. Spoon onto warmed plates and garnish with chopped parsley. Serve hot, traditionally accompanied by pickled greens or crusty bread.