Karol Smith
Brazilian Chicken and Black Bean Stew with Jasmine Rice
Brazilian Chicken and Black Bean Stew, also known as “Feijoada de Frango,” is a hearty and flavorful dish that melds the rich tastes of tender chicken, earthy black beans, and aromatic spices. Traditionally served with Jasmine rice, this meal is a comfort food staple in many Brazilian households, perfect for gatherings or a cozy family dinner.
Ingredients ###
# For the Stew: ####
– 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
– 2 cups dried black beans, soaked overnight and drained
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 bay leaf
– 1 smoked sausage (approx. 200g), sliced
– 4 cups chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
# For the Jasmine Rice: ####
– 2 cups Jasmine rice
– 4 cups water or chicken broth
– 1 tbsp olive oil
– Salt to taste
Instructions ###
# Preparing the Stew: ####
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced onion and minced garlic, sauté until fragrant and translucent (about 3-4 minutes).
3. Add the chicken pieces and cook until slightly browned on all sides.
4. Stir in the diced red and green bell peppers and cook for another 3-4 minutes until they begin to soften.
5. Add the sliced smoked sausage and cook for an additional 2-3 minutes until lightly browned.
6. Stir in the ground cumin, dried oregano, and bay leaf.
7. Add the soaked and drained black beans, followed by the chicken broth.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the black beans are tender and the stew has thickened.
9. Season with salt and pepper to taste.
10. Remove the bay leaf before serving.
# Preparing the Jasmine Rice: ####
1. Rinse the Jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, bring the water or chicken broth to a boil.
3. Stir in the rinsed rice and olive oil, and add a pinch of salt.
4. Reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is fully absorbed, and the rice is tender.
5. Remove from heat, and let it stand covered for another 5 minutes. Fluff with a fork before serving.
To serve, ladle the Brazilian Chicken and Black Bean Stew into bowls and top with fresh cilantro. Serve alongside a generous portion of Jasmine rice. Enjoy this traditional Brazilian comfort meal with a side of crusty bread or a fresh green salad for a complete dining experience.
