Cook rice (add more water if you like softer rice) 15-20 min.

Turn off heat then add blood and vinegar. Mix and set aside.

Saute onions and garlic in lard until softened. Add chicken, brown well then pour in wine and hot sauce.

Cover and simmer for 30min or until juices run clear.

When chicken is done add rice/blood mixture, cook until heated through (5-10 min).

Taste for salt, add more hot sauce (I did) if needed.

Typically the the chicken is mixed into the blood and rice.