FEIJOADA (BRAZILIAN BLACK BEAN STEW)
This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
Provided by L Ireland
Categories Soups, Stews and Chili Recipes Stews
Time 11h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 31 g, Cholesterol 52.2 mg, Fat 18 g, Fiber 7.5 g, Protein 24.1 g, SaturatedFat 5.7 g, Sodium 450 mg, Sugar 2.4 g
BRAZILIAN BEER CHICKEN
Another recipe I found in Steven Raichlen's "The Barbecue Bible" and this is what he states about the recipe: "The United States isn't the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsener-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black Beans with Bacon. Note: Time doesn't include the 6 - 48 hours for marinating.
Provided by diner524
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
- Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
- Preheat the grill, using the two-tiered method.
- When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
- Transfer the chicken pieces to serving plates and serve immediately.
Nutrition Facts : Calories 566.5, Fat 44.6, SaturatedFat 8.5, Cholesterol 85, Sodium 88, Carbohydrate 11.1, Fiber 1.4, Sugar 1.4, Protein 22.8
BRAZILIAN CHICKEN STEW
Make and share this Brazilian Chicken Stew recipe from Food.com.
Provided by Karen in MA
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
- In a large saucepan, heat 2 tablespoons of the oil until shimmering.
- Add the onions and cook over moderate heat until softened, about 8 minutes.
- Add the ginger paste and cook until it begins to brown, about 3 minutes.
- Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
- Scrape the sauce into a food processor or blender and puree.
- Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
- Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
- Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
- Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
- Add the chicken; season with salt and pepper.
- Spoon into bowls and garnish with coconut and cilantro.
- Serve with steamed rice and lemon wedges.
Nutrition Facts : Calories 858.9, Fat 54.6, SaturatedFat 20.1, Cholesterol 194.3, Sodium 979.6, Carbohydrate 37.3, Fiber 8.1, Sugar 15, Protein 60.2
INSTANT POT® BOBO DE FRANGO (BRAZILIAN CHICKEN STEW)
This creamy chicken stew is a big favorite of mine. I serve it with white rice and potato sticks! Some like to add chile peppers to make this a bit spicier but I prefer a salty, more savory stew. You can also add more broth or coconut milk to adjust the consistency. It should be thick but creamy. It should not be gummy. The use of table cream or creme de leite is not always traditional, but I love it!
Provided by Paul Gambardella
Categories Chicken Stew
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
- Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
- Serve garnished with additional cilantro.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 37.6 g, Cholesterol 62.3 mg, Fat 30.1 g, Fiber 2.8 g, Protein 23.4 g, SaturatedFat 16.3 g, Sodium 157.2 mg, Sugar 7.7 g
BRAZILIAN BEEF STEW (FEIJOADA)
This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.
Provided by Ingrid Nicolich-Obr
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
- Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
- Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
- Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
- Add vinegar and season with salt and pepper.
- Garnish each serving of stew with jalapeno slices, orange wedges and zest.
Nutrition Facts : Calories 409.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 73.3, Sodium 430, Carbohydrate 34.5, Fiber 10.9, Sugar 5.1, Protein 31.6
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BRAZILIAN CHICKEN STEW RECIPE
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5/5 (5)Total Time 50 minsCategory Main CourseCalories 485 per serving
- Put the garlic, chillies, paprika and ginger into the food processor and blitz. Then add to the onion and continue to cook for a few more minutes.
- Add the tomatoes, coconut milk, peanuts, dessicated coconut and coriander. Simmer for 5 minutes then add to the food processor and blitz again.
- Put the chicken into the pan and seal on all sides then return the sauce to the pan. Crumble the stock cube on top and stir to dissolve. Simmer for about 20 minutes as the sauce thickens and reduces.
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4.4/5 (94)Estimated Reading Time 4 minsServings 6Total Time 55 mins
- In a large bowl, toss the chicken and sausage with the lime juice and season with salt and pepper.
- Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausage, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate.
- Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, about 3 minutes. Then, add the paprika and the tomato paste and stir to combine.
- Pour the chicken broth and add the bay leaves and thyme. Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.
BRAZILIAN CHICKEN STEW RECIPE - JOYCE GOLDSTEIN
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5/5 Author Joyce Goldstein
- In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
- In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
- Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
- Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
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