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Feijoada

Rice

chop carrots, sautéein large stock pot with olive oil and rice until rice is browned. Add garlic right at end and sauté briefly before adding 2C water for each C of rice. Simmer with lid cracked until liquid totally absorbed.

Beans

Saute garlic in olive oil

Drain and rinse canned black beans, add to pot

Add a little chickens stock

Simmer for 7 minutes

Add sausage and feijoada sazon

Chicken

 Bone-in thighs, brown quickly in saucepan, then place to the side.

In same saucepan sauté 1 onion, 2 bell peppers

Add chicken back to saucepan with 2 cans diced tomato, bring to a boil then simmer for 15-20 or until chicken has reached internal temp of 165

Add salt, pepper and oregano to taste.

Add cornstarch at end if needed to thicken.




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