CHICKEN FEIJOADA/ FEIJOADA DE GALINHA

Feijoada is the national dish of Brazil. I surely didn’t know that. One of the coolest things ever since I created this blog is that I have come to learn so many different things about food and learning about the culture of that country. Now, I am not a big history fan, but when it involves food, I am interested!

Feijoada is usually prepared with a large crowd in mind and it is a crowd pleaser. Chicken Feijoada is prepared by using chicken and different types of beans. This recipe calls for black beans. Leticia Moreinos Schwartz, the author of The Brazilian Kitchen encourages to use black bean in this recipe, though you can also use different dried beans such as red, pinto, kidney, and white. Feijoada is not a fancy dish, however this dish is true to Brazil roots. I had a bit leftover and it tasted even better the next day. 9-month old Fiorina loves this dish too (of course I minus the cayenne pepper for her and minced up the chicken for her)

CHICKEN FEIJOADA/ FEIJOADA DE GALINHA (8 to 10 servings)

1 lb black beans from a bag, rinsed and picked through, about 2 3/4 cups
2 1/2 to 3 quarts cold water, enough to cover the beans by 2 inches
2 chickens, 3 1/2 to 4 lbs each with skin, cut up into 6 pieces each
Kosher salt and freshly ground black pepper
4 Tbsp canola oil
1/2 cup white wine
1 onion, chopped
2 stalks celery, finely chopped
4 scallions (green and white parts), finely chopped
2/3 cup finely chopped green bell pepper
5 cloves garlic, minced
3 bay leaves
Freshly ground nutmeg
Cayenne pepper to taste
2 Tbsp fresh chopped parsley

CHICKEN FEIJOADA/ FEIJOADA DE GALINHA (8 to 10 servings)

1. Place the beans in a very large pot, and cover them with the cold water. Cover the pan and bring the water to a boil over high heat. Bring the heat down to medium-high and cook the beans, covered, until they are just cooked but not too mushy, 1 to 1 1/2 hours. At this point the liquid will still look thin and clear. Keep the beans in the liquid and set them aside. This step can be completed up to two days ahead of time; just keep the beans and the liquid in an airtight plastic container in the refrigerator

2. While the beans are cooking, prepare the chicken. Pat the chicken pieces dry with paper towels and season with salt and pepper on both sides

3. Pour 2 Tbsp of the canola oil in a large saute pan and cook the chicken, in batches, over medium heat until it is golden brown, about 4 minutes per side. Transfer to a bowl and cover with aluminum foil, making sure steam cannot escape

4. Use the white wine to deglaze the pan by scraping the pan with a wooden spoon, making sure all the brown bits and juice gets transferred to the liquid. Boil until the liquid is well infused with flavor, then strain it into a bowl. Set aside

5. Pour the remaining 2 Tbsp of canola oil into a large Dutch oven and cook the onion, celery, scallions, and bell pepper over medium heat, stirring, until soft, about 3 minutes. Add the garlic and cook another minute. Add the chicken and all the juice that might have accumulated in the bowl. Add the reserved beans and all their liquid , and the strained deglazing liquid. The chicken should be covered almost entirely with the beans, vegetables, and liquid

6. Add the bay leaves and simmer on very low heat with the pan uncovered so that the liquid has a chance to reduce and thicken. Cook until the chicken meat is tender and sliding off the bone, 1 to 1 1/2 hours

7. Before finishing, slightly tilt the pan and scoop out any chicken fat. The black bean sauce should be glossy and earthy. Season with salt, pepper, nutmeg and cayenne. Top with the fresh parsley

8. To serve, place a piece of chicken in a bowl over the starch of your choice, and top with a ladle of the bean sauce