Brazilian Chicken Feijoada

A comforting and savory Brazilian-inspired chicken and black bean stew, rich with smoky flavors and spices, served over fluffy white rice with steamed collard greens.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 5
• Cuisine: Brazilian
• Difficulty: Medium
• Cost: $4.16/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Fiber
• High-Protein

Tags

• stir-fry
• slow cooker
• savory
• rich
• comfort food
• healthy

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1 red bell pepper (chopped)
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.25 teaspoon red pepper flakes
• 2 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 3 cup chicken broth
• 2.5 cup white rice
• 4.5 cup water
• 1 pound collard greens (stems removed, roughly chopped)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the white rice according to package directions, typically by combining 2 1/2 cups rice with 4 1/2 cups water in a pot, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Fluff with a fork.
2. While rice cooks, heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken breast pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add chopped yellow onion and red bell pepper to the pot, scraping up any browned bits. Cook until softened, about 5-7 minutes. Stir in minced garlic, smoked paprika, ground cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Return chicken to the pot. Stir in the rinsed and drained black beans, can of diced tomatoes, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, allowing flavors to meld and chicken to become tender.
5. In a separate pot, steam the chopped collard greens until tender, about 8-10 minutes. Season with a pinch of salt.
6. Remove the feijoada from heat. Season with salt and black pepper to taste. Garnish with fresh chopped cilantro, if desired.
7. Serve the Brazilian chicken feijoada hot over white rice, with steamed collard greens on the side.

Notes

If you prefer a thicker stew, remove the lid for the last 10 minutes of simmering. A squeeze of fresh lime juice over the top at serving time is also delicious.

Nutrition (per serving)

• Calories: 610
• Protein: 40.5 g
• Carbohydrates: 70.3 g
• Fat: 17.5 g
• Fiber: 15.2 g
• Sodium: 880 mg
• Saturated Fat: 3.8 g
• Sugar: 7.1 g
• Cholesterol: 78 mg