Chicken Chorizo Feijoada

Preparation

Wash the chicken and season them with salt and pepper. Set aside.
4 Chicken Thighs, 4 Chicken Drumsticks, Salt and pepper to taste
Chop the onion and chop or mince the garlic. Set aside.
1 large Red Onion, 3 Garlic Cloves
Slice the chorizo about ½cm in thickness. Set aside.
200 grams Chorizo
Drain the black beans. Set aside.
400 ml Canned Black Beans
Slice the bell peppers about ½-1cm in thickness. they can be diced or sliced lengthways. Set aside.
1 Red Bell Pepper, 1 Green Bell Pepper

Cooking

In a large pan, heat the oil over medium-high heat. Brown the chicken on all sides in the hot oil. Remove the chicken from the pot and set it aside.
2 tbsp Rice Bran Oil
In the same pot, add a bit more oil if needed, then sauté the chopped onions until they turn translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the chorizo and cook for a few minutes until it starts to release its oils. Then add the tomatoes, bell peppers, tomato puree, paprika, oregano, and bay leaves. Cook for another 5 minutes until the vegetables start to soften.
400 ml Can of Whole Cherry Tomatoes, 2 tbsp Tomato Puree, 3 Bay Leaves, 2 tsp Smoked Paprika, 1 tsp Dried Oregano
Return the browned chicken pieces to the pot. Add the black beans, tomato paste, and chicken stock. Stir well to combine all the ingredients.
500 ml Chicken Stock
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 to 1 ½ hours, or until the chicken is cooked through and tender and the beans are soft. Stir occasionally, and add more broth if needed to maintain a stew-like consistency.
Note: To slow-cook the feijoada for longer, put the simmered ingredients in a slow cooker and cook for a minimum of 6 hours on low or medium. You may want to reduce the stock by half.
Taste the feijoada and adjust the seasoning with salt and pepper if needed.
Once cooked through serve with chopped parsley, alongside cooked rice.
Chopped parsley for garnish