Chicken Bacon And White Bean Soup Portuguese Style Food

EASY PORTUGUESE-STYLE BEAN SOUP

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

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, BACON AND RICE

Steps:

• Cut chicken breast into 2 pieces and wrap a piece of bacon around each. Fry in small amount of olive oil to crisp bacon, set aside while you saute rest of ingredants.
• Saute onion, garlic till tender, add mushrooms and butter, saute till almost cooked.
• Add rice and cook while stirring till browned.
• Mix soup, broth, seasonings to equal 2 cups. Pour into pan and bring to simmer.
• Place chicken back on top of rice mixture, Cover and place in oven at 350 degrees for about 45-60 minutes.

BAKED CHICKEN AND WHITE BEANS

Steps:

• Preheat oven to 350º F.
• Cook bacon in a large, heavy ovenproof skillet over medium heat until crisp. Transfer to paper towels to drain. Keep fat in the skillet.
• Pat chicken thighs dry and season with salt and pepper. Brown chicken, skin side down, in bacon drippings over med-high heat, turning once, about 4 minutes a side. Transfer to paper towels to drain.
• Reserve 3 tablespoons of fat in the skillet and reduce heat to moderate. Add onions, season with salt and cook, stirring to scrape up any brown bits. Deglaze with a bit of white wine to get up all the bits. Cook until golden brown, about 8-10 minutes. Add the chopped rosemary and stir to combine.
• Stir in the tomatoes and juice to the onions and simmer for a few minutes, breaking up the tomatoes with the spoon. Stir in the bacon and beans and bring back to a simmer. Season with salt and pepper.
• Nestle the chicken, skin side up, into the beans. Bake, uncovered, until chicken is cooked through, about 30-40 minutes. Let rest 5-10 minutes before serving.

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE

Steps:

• Put the beans into a large pot.
• Add water to cover by 2 inches and soak for at least 8 hours or overnight.
• Then drain.
• Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
• Use a slotted spoon to lift onto paper towels to drain.
• Pour off all but 2 tablespoons of the bacon fat from the pot.
• Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
• Add the shallots, garlic, bay leaves, salt and cayenne.
• Cook, stirring occasionally, until the shallots soften, about 1 minute.
• Add the beans to the pot with the stock, and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
• Stir in the chicken and the reserved bacon and heat through.
• Remove and discard bay leaves.
• Ladle into warm bowls and sprinkle with the grated cheese.

CHICKEN, BACON, AND WHITE BEAN SOUP, PORTUGUESE STYLE

Steps:

• In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 02-26-1997 Recipe by: Emeril Lagasse