Semi-fit chicken and linguiça feijoada
Directions
- 1Grease the bottom of a pan with a little olive oil. Add the linguiças and let them fry a little to release some of that tasty orange fat.
- 2Add the onion, carrot and grated garlic.
- 3When the onion is translucent, add the chicken cut into pieces and a tablespoon of tomato puree.
- 4Add the bay leaves, white wine and enough hot water to cover the chicken.
- 5Let it cook for about 20 to 25 minutes with the pan half uncovered until most of the liquid is reduced.
- 6While the chicken is cooking, strain the liquid from two jars of cooked white beans and rinse them under water to remove the goo.
- 7Remove some of the beans, add a little water and blend with an immersion blender to make a delicious puree that will help thicken the sauce.
- 8Add the beans and puree to the pan and let it simmer for about five minutes to heat the beans.
- 9Adjust seasonings to taste and add chopped parsley.
Ingredients
- 1 dash olive oil
- 1 unit onion
- 3 units small carrots
- 4 units slices of linguiça
- 2 units bay leaves
- 1 unit garlic clove
- 4 units chicken thighs without skin or bone
- 1 tablespoon tomato puree
- 100 ml white wine
- 1 cup hot water
- 2 units jars of cooked white beans
- 1 pinch salt
- 1 pinch black pepper
- 1 handful chopped parsley
Equipment
knifecutting boardpotimmersion blender
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