Chicken Feijoada

Use a sausage you enjoy, its flavor will control the dish. I'm southern and eat greens, but used one package of baby spinich to make it easier.


Chicken feijoada

3 strips thick-sliced bacon, diced
1/2 lb kielbasa, sliced into ½” thick rounds
2 cups onion, diced
1 T. garlic, minced
1 T. chili powder
¼ cup dry white wine
2 cans black beans, drained and rinsed separately (15oz each)

4 cups chicken broth
1 can diced tomatoes in juice (14.5oz)
½ plus cup dry converted white rice
1 lb. cooked chicken, shredded
4 cups collard greens, stemmed, chopped

Salt to taste

Orange wedges
Sliced jalapenos

Sauté bacon in a Dutch oven or large pot over medium heat until crisp; drain on a paper towel lined plate. Add kielbasa to drippings, sauté until brown, 6 minutes, then drain along with the bacon. Pour off all but 1 T. drippings, stir in onion, garlic, and chili powder, and sweat until onion is soft, about 6 minutes. Deglaze with wine and simmer until nearly evaporated. Puree 1 can of beans in a blender or food processor, then add to the pot with remaining whole beans, reserved bacon and kielbasa, broth, tomatoes, rice, and chicken. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes. Saute greens in oil in a nonstick skillet over medium high heat until wilted, 2-3 minutes. Add to stew and season with salt. Garnish with orange wedges and jalapeno slices.