Chicken Feijoada | Cook for Your Life

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Chicken Feijoada

Name: Chicken Feijoada
Prep time: 20
Cook time: 65
Cuisine: Brazilian, South American

5 out of 5 stars (based on 6 reviews)

20 min prep

65 min total

4 servings

This Chicken Feijoada is delicious! Feijoada or black bean and meat stew is traditionally made with pork and beef, and is a national dish in both Portugal and Brazil. It is made all over the...

Ingredients

Ingredients

4 strips turkey bacon, sliced

1 tablespoon olive oil

½ pound boneless chicken thighs, diced

½ pound spicy chicken sausage, diced

2 cups diced onions

2 tablespoons minced garlic

2 (16 ounce) cans black beans, drained and rinsed

½ teaspoon curry powder

1 bunch kale, chopped

salt and pepper to taste

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Nutrition Facts

Calories

676 cals

Fat

35 g

Saturated Fat

9 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

15 g

Carbohydrates

54 g

Sugar

6 g

Fiber

20 g

Protein

39 g

Sodium

1183 mg

Directions

In a medium pot, over medium heat, add bacon. Cook for about 10 minutes or until crisp. Transfer to plate and hold.
In the same pot over medium heat add olive oil. Add chicken and season with salt and pepper. Cook for about 5 minutes per side, or until golden brown. Remove from pot and hold.
Add chicken sausage to same pot over medium heat. Cook for about 5 minutes or until golden brown. Add onions and garlic. Saute for about 5 minutes or until translucent. Add curry powder and season with salt and pepper.
Add the chicken and bacon back to the pot. Add black beans and 6 cups water. Bring to a simmer.
Add kale and wilt, about 10 minutes.
Serve hot in a bowl or over cooked brown rice.

Chef Tips

If you don’t want to use any kind of bacon, to get the flavor you can add 1/2 teaspoon of smoked paprika to the pot in step 3 along with the curry powder.

You can use turkey sausage instead of chicken, and a mix of turkey and chicken meat

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society