Portuguese Black Bean Chicken Stew Recipes

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

PORTUGUESE SAUSAGE AND BEAN STEW

Steps:

• If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
• Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
• Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
• Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

CHICKEN FEIJOADA

Steps:

• In a medium pot, over medium heat, add bacon. Cook for about 10 minutes or until crisp. Transfer to plate and hold.
• In the same pot over medium heat add olive oil. Add chicken and season with salt and pepper. Cook for about 5 minutes per side, or until golden brown. Remove from pot and hold.
• Add chicken sausage to same pot over medium heat. Cook for about 5 minutes or until golden brown. Add onions and garlic. Saute for about 5 minutes or until translucent. Add curry powder and season with salt and pepper.
• Add the chicken and bacon back to the pot. Add black beans and 6 cups water. Bring to a simmer.
• Add kale and wilt, about 10 minutes.
• Serve hot in a bowl or over cooked brown rice.

PORTUGUESE BLACK BEAN CHICKEN STEW

Steps:

• Soak beans overnight in water.
• The beans will double in volume.
• Discard water and fill with new water to same level.
• Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
• If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
• Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
• Finally; add sliced chicken, scallions, basil and cilantro.
• Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
• Serve when chicken is cooked and tender.

PORTUGUESE FAVA BEAN STEW

Steps:

• Warm the olive oil in a saucepan over medium heat, add the onion and garlic; cook and stir until golden brown. Stir in the chile paste, tomato sauce, water, parsley, salt, pepper, paprika, and sausage.
• Bring the sausage mixture to a boil over high heat; reduce the heat to low and simmer for 40 minutes. Mix in the fava beans and cook 10 minutes for firm beans, or up to 30 minutes for softer beans.

BLACK BEAN CHICKEN STEW OAMC

Steps:

• In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
• Add the beans and tomatoes and simmer for 15 minutes.
• Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
• To serve: Thaw first, then heat up until simmering.
• If serving immediately, add chicken and corn at the same time as tomatoes and beans.

HILDA'S PORTUGUESE STEWED CHICKEN

Steps:

• Season the flour with Essence. Toss the chicken in the seasoned flour.
• Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
• Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
• Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
• Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
• Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)

Steps:

• Soak beans in cold water to cover by 2 inches 8 hours.
• Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
• Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.