Description
A lighter take on traditional Brazilian feijoada made with lean chicken, black beans, and flavorful seasonings for a hearty yet healthier meal.
Ingredients
- 500 g skinless chicken breast, diced
- 2 cups cooked black beans with 1 cup cooking liquid
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small carrot, diced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped green onions
Instructions
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Sauté the onion and carrot until softened, then add the garlic and cook for 1 minute.
- 3. Add the diced chicken and cook until lightly browned.
- 4. Stir in the smoked paprika, cumin, bay leaf, salt, and black pepper.
- 5. Add the cooked black beans and their cooking liquid, mixing well.
- 6. Simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the flavors have blended.
- 7. Remove the bay leaf, stir in the parsley and green onions, and adjust seasoning if needed.
- 8. Serve hot with brown rice, steamed kale, and orange slices if desired.
Notes
For extra fiber, use low-sodium canned black beans if cooking from dry is not convenient.
Leftovers keep well in the refrigerator for up to 3 days.
Freeze portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian