The Feijoda was pretty good but I didn't like how the crispy kielbasa became soft from cooking all day and the flavor didn't stand out which made me wonder why add the extra fat. I did like the hint of orange and that is something I'm usually not crazy about. I didn't finish the dish with raw jalapeños, vinegar or oranges. Next time I will but instead of raw jalapeños I'll saute them with the onion. I loved the tip on pureeing one of the can's of beans. It made for a thick stew. After doing some research on "Feijoada" there are more changes I want to make (see my variations). Original recipe came from Cusiine at Home #85, Feb. 2011. Update: The next day this was very good, more flavorful and spicy.
What I learned about Feijoada. Feijoada means beans in Portuguese. It is a dish made with beans, beef and pork. Feijoada is typically cooked in former Portuguese colonies such as Brazil, Macau, Angola, Mozambique and Goa (India). However, the recipe can differ slightly from one country to another. NW Portugal uses white beans, NE uses kidney with tomato , carrots and cabbage. Feijoada has been described as the national Brazilian dish with black beans and a variety of salted pork or beef products.
The chicken stew (shown here) was thick and very good with a ton of chicken, maybe too much. I used 2 lg. breasts and 2 thighs because that is what I thawed but next time only thighs, less chicken. It was totally shredded after 8 hours so next time I'll check at 7. Since I added S&P to my bowl, I've added the salt and pepper to the slow cooker here. I'm also thinking a bay leaf and ¼ t. ground dry chipolte pepper like my Irish Stew for a bit more flavor. Original recipe came from Eating Well, Feb 2012. Update: The next day this was solid, too thick, too much chicken, no juice. Will need to loosen it with some broth. I also don't like when onions are not sauteed before putting in the crock pot. They boil and can have some hard skins. When you saute you notice these firmer skins and can pick them out. Like a pot pie filling but needs work.
BRAZILIAN FEIJOADA (BEEF STEW)
1 lb. beef stew meat, seasoned with salt and pepper
8 oz. kielbasa, sliced into ½" rounds, diced, set aside
¼ C. OJ
1 lg. onion, chopped
1 jalapeño, seeded, finely diced
14.5 oz. can diced tomatoes in juice
15 oz. can black beans, drained, rinsed, pureed
15 oz. can black beans, drained, rinsed
2 T. garlic, minced
1 T. hot chili powder
¼ t. coarse black pepper
1 bay leaf
1 T. red wine vinegar
1 orange, zested, pealed, wedged
In a large skillet drizzled with oil, brown beef, 5 minutes per side. Add to slow cooker. To the same pan, drizzle more oil and add diced kielbasa and fry till browned, 3 minutes per side. Set aside. Deglaze skillet with orange juice by scraping up brown bits on bottom of pan, pour over meat in slow cooker. Chop onion, jalapeño and mince garlic. To the same pan add onion and jalapeño. Saute till onions start to soften and are golden, about 8 minutes. Add garlic and saute another minute. Add to slow cooker. Add canned tomatoes, chili powder and pepper. Stir. Cover and cook on high until steak is fork tender, 4 hours. Stir in red wine vinegar and diced kilbasa. Serve with orange wedges.
Serving Suggestion: Serve over cooked brown rice and sautéed greens like collards or kale.
- Try adding bay leaf, pepper, carrots, ham hock, thick cut bacon, scallion, dried chorizo, linguisa, diced ham, bell pepper. Finish with cilantro.
- Try using dried black beans, soaked overnight then cooked in slow cooker 6-8 hours.
CHICKEN GUINNESS STEW
6 T. flour
½ t. salt
½ t. coarse black pepper
4 boneless chicken thighs, trimmed of fat
6 slices bacon, chopped, cooked
1 can Guinness
1 lb. baby carrots, cut in half
8 oz. pkg. baby portabella, halved or quartered
1 lg. onion, chopped
4 cloves garlic, minced
1 ½ t. dried thyme
¼ t. Kosher salt
¼ t. coarse black pepper
1 C. chicken broth
2 C. frozen baby peas
In a shallow bowl, mix flour, salt and pepper. Pat dry chicken, dredge in flour mixture. Shake off excess. In a large saute pan with a drizzle of oil add chicken. Fry - minutes per side till golden brown. Add to the bottom of slow cooker. Cut up bacon, fry in same skillet as chicken. Pour the dredge flour into a 1/2 C. measure and add fresh flour to fill measuring cup. Pour into skillet with bacon and cook for 2 minutes. Add the beer and with a wooden spoon scarp bottom of pan to remove any brown bits. Cook until mixed and foam decreases. Pour over chicken in slow cooker. Cut carrots in half, chop onion, mince garlic and layer on top of gravy in slow cooker. Sprinkle with thyme and pour over chicken broth.
Cover and cook until chicken is falling apart, 4 hours-on high, 7-8 hours on low. Check to see if chicken is shredding if so pull apart. Add frozen peas. Stir. Cover and cook another 10 minutes to thaw and heat peas.