Equipment needed:

• Paellera

Ingredients:

• 1-2 cups cooked black rice
• 1 cup chicken blood
• 1/2 cup freshly squeezed orange juice
• 1/3 kilo chicken wings (boiled until tender, reserve the stock
• 1/2 cup diced chicken thigh fillet
• 5 cloves garlic (minced)
• 1 red bell pepper (seeded and julienned)
• 1/2 cup carrots (julienned)
• 1 small white onion (minced)
• 1 thumb ginger (grated)
• 1/2 cup chopped spring onion
• 1 tbsp paprika
• 1 tbsp vegetable oil
• HG Seaweed Salt
• Pepper

Procedure:

• Combine chicken blood and freshly squeezed orange juice. Set aside.
• In a non stick deep pan, sauté onion, garlic and ginger.
• Add chicken thigh fillet and cook until opaque. Then add boiled chicken wings, cook until it browns.
• Season with seaweed salt and pepper.
• Pour in the reserved chicken blood. Cook until it slightly thickens.
• Remove the meat and separate the sauce.
• In a paellera, heat some vegetable oil over low-medium heat. Add paprika powder and then add the cooked black rice.
• Stir for a minute and then pour the cooked diniguan sauce back in.
• Top with chicken wings, red bell pepper, carrots and spring onion. Serve.