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One Pan Coconut Lime Chicken

Posted on by John Reynolds

coconut lime chicken with fresh lime and cilantro garnishes

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Coconut milk is a popular ingredient in many Brazilian recipes, like savory pumpkin stew or the famous moqueca. It lends a creamy, tropical note to any dish, and this one pan coconut lime chicken recipe is no exception. It incorporates the bright taste of coconut and lime, with the earthier, warming spices of a traditional curry. It comes together in less than an hour and cooks in one pot for easy clean up. In other words: one pan coconut lime chicken is your next go-to weeknight dinner. 

Is One Pan Coconut Lime Chicken Spicy?

Yes, this recipe has a bit of a kick to it. It has both cayenne pepper and diced jalapeno, so we’d give it a heat rating of medium to medium high. That being said, you can customize the recipe to suit your preferences. Want more heat? Add another jalapeno or a pinch more cayenne. Prefer it mild? Remove the ribs and seeds from your jalapeno, use half the cayenne, or skip the spicy bits all together. 

Healthy Versions of Coconut Lime Chicken

There are a couple ways you can tone down the calories in your one pan coconut lime chicken dinner. While we love the silky, creamy texture and toasted flavor of full fat coconut milk, we are aware it is not the most waist-friendly of ingredients. You can substitute fat-free coconut milk if you are trying to limit your calorie intake. You can also use chicken breasts in place of chicken thighs, which are slightly higher in fat and calories. 

What to Serve with One Pan Coconut Lime Chicken?

Our favorite thing to eat with this chicken, or almost any Brazilian dish, is Brazilian rice. It is a simple recipe of white rice toasted with garlic and onions, then simmered in water or broth until fluffy but not sticky. This style of rice is served with nearly every meal in Brazil. It is so popular that many Brazilians prepare a jar of the aromatics (“refogado”) ahead of time. 

Another great pairing would be crispy yuca fries. Serve the chicken and a generous ladleful of the coconut lime sauce over a bed of fried yuca and *chef’s kiss* you’ll have your new favorite comfort food.

Chicken Breasts vs Chicken Thighs

We like to use boneless, skinless chicken thighs in this recipe for three reasons:  

  1. They have a deeper flavor that can stand up to the spices 
  2. It is much harder to overcook thighs.  
  3. They are way cheaper than chicken breasts. 

However, you can absolutely substitute the chicken thighs for breasts in your one pan coconut lime chicken. 

Can You Freeze One Pan Coconut Lime Chicken?

Sure. You can store leftovers or a make-ahead version in your freezer for up to three months. We’d recommend thawing it in the oven, however, as opposed to the stove top, so you don’t aggressively reheat the chicken. Bake it covered in an oven-safe dish at 350 for around an hour, then squeeze some fresh lime juice over the top to awaken the zing you may have lost from the cold. 

One Pan Coconut Lime Chicken Recipe

Ingredients:

2 lbs boneless, skinless chicken thighs cut into 2 inch cubes
1 can unsweetened coconut milk
1 small onion, chopped
3 cloves garlic, minced
1 tsp coriander
1 tsp ground cumin
1 tsp cayenne
1 tsp turmeric
1 tsp salt
Ground black pepper, to taste
1 green bell pepper, chopped
1 jalapeno, minced
1 can stewed, diced tomatoes
2 tbsp fresh lime juice
Extra virgin olive oil
Fresh, chopped cilantro for garnish

Instructions:

  1. Marinate the Chicken: in a bowl, combine the chicken with coriander, cumin, cayenne, turmeric, salt, black pepper ,fresh  lime juice, and a splash of olive oil. Toss the chicken until evenly coated. Let it marinate for at least 15-20 minutes.
  2. Preheat the Pan: heat a large pan over medium-high heat and add a drizzle of extra virgin olive oil.
  3. Cook the Chicken: place the marinated chicken in the pan and cook until browned on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.
  4. Saute Onions and Garlic: reduce the heat to medium. In the same pan you used for the chicken, add a bit more olive oil if needed. Saute the chopped onion until it becomes translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  5. Pour in Coconut Milk: pour in the can of unsweetened coconut milk, stirring well to combine with the spices and onions.
  6. Add Tomatoes, Jalapeno, Bell Pepper, and Lime Juice: stir in the can of stewed, diced tomatoes. Return the browned chicken to the pan. Add fresh lime juice and diced jalapenos and bell pepper.
  7. Simmer: bring the mixture to a rolling simmer. Reduce the heat to low, cover the pan, and let it cook for about 10-15 minutes, or until the chicken is cooked through and the jalapenos and bell pepper have softened.
  8. Serve: once the chicken is fully cooked and the flavors have melded together, serve your One Pan Coconut Lime Chicken over Brazilian rice or with your favorite side dishes. Garnish with fresh cilantro if desired.

Texas de Brazil Meat Delivery

Don’t forget to order your butcher box to arrive in time for Valentine’s Day! Select from premium cuts of beef, pork, and lamb so you can prepare the perfect romantic dinner at home. For a limited time, orders of $150 or more earn a free Australian rack of lamb ($24 value). Visit our online market today to get started. 

Black Eyed Peas and Rice (Baiao de Dois)

Posted on by John Reynolds

Black eyed peas and rice in black serving dishjump to recipe button

With the cooler months approaching in the US, we are getting more excited for comfort food. Today’s recipe is a perfect weeknight meal to fight the chill and feed the soul (and belly). Black eyed peas with rice is simple and so filling it is easily a standalone dish, though you can certainly use it as a side as well. Even better: it’s a one pot meal, so cleanup is a breeze. 

Baiao de Dois Meaning

Baiao de Dois does not actually translate to “black eyed peas and rice.” The baiao is actually a style of music thought to have originated among the Amerindian tribes of Northeastern Brazil. It is characterized by a signature duple meter rhythm, accomplished with the steady beat of a zambia (bass drum). Over time, the addition of instruments reflects the influence of other cultures arriving in Brazil: atabaque drums from Africa, and an accordion from Europe, for example. 

The baiao is also a reference to a dance style that accompanies the music. It was popularized in the 1940s by Luiz Gonzaga, whose efforts to bring the style to the masses included a hit called “Baiao de Dois” (dance for two). 

Over time, the special dish of black eyed peas and rice became affectionately known as “Dance for Two,” or baião de dois. A hearty, flavorful blend of slow-simmered black eyed peas with fluffy rice is, indeed, a perfect combination that dances on the tongue. 

Fresh vs Canned Black Eyed Peas

Baiao de dois traditionally uses fresh black eyed peas. They can be found in Brazilian markets alongside other fresh legumes, like green peas and edamame. They are not so easily found in the US, however. If you can’t find fresh black eyed peas, we recommend you use frozen, not canned. Canned black eyed peas can have a metallic taste and mushy texture. We want the al dente bite and earthy flavor of the fresh legume for our black eye peas and rice. 

Other Ingredients in Black Eyed Peas and Rice

The dance for two that is our black eyed peas and rice does involve a few other players, including meat and aromatics. Original recipes often used carne seca, but modern recipes often substitute bacon. Another great thing about this dish is that it is customizable: you can add what you have on hand, or omit something you don’t like. In Brazil, the dish is often served on special occasions, and every family has their own spin. 

One of our preferred substitutions is collards or kale in place of the traditional cilantro. Just be sure to add the greens a little sooner than you would the cilantro to let the leaves tenderize enough. 

What Kind of Rice for Baiao de Dois?

You can use any kind of rice you like for this recipe. Brazilians typically favor long-grain rice, since it has less starch and therefore a less glutinous, or sticky, texture. But again, you can use what you have. If you want less starch on a short grain variety, just rinse it a few times with cold water. 

Brazilian Black Eyed Peas and Rice Recipe (Baiao de Dois)

Ingredients:

1 small yellow onion, diced
3 cloves garlic, minced
Six strips of bacon
½  cup fresh cilantro, chopped
1 lb (16 oz) fresh or frozen black-eyed peas
10 oz rice
2 cups water
1 cup stock (chicken or vegetable)
1 cup mozzarella cheese
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Cook the bacon in a large saucepan until crisp, then remove to a plate with paper towels to drain excess grease. Crumble or roughly chop into bite-sized pieces with a sharp knife. 
  2. Drain all but a tablespoon of bacon grease from the pan and return it to the heat of medium. Add in a drizzle of extra virgin olive oil, then toss in your diced onions. 
  3. When the onions have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds. 
  4. Add in the black eyed peas, crumbled bacon, salt, black pepper, and 2 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer. Cover the pot and cook for 30 minutes.
  5. After thirty minutes, check to see if the peas are tender. If they are ready, stir in the 1 cup of stock and the rice. Bring the mixture to a boil once more, then reduce to medium low. Cover, and cook for another twenty minutes, or until the rice is tender. If you need, you can add more liquid (stock or water) to the rice during the cooking process. 
  6. Taste for salt and add more if needed. 
  7. Finally, stir in the mozzarella cheese and fresh cilantro. Top your black eyed peas and rice with a little more cheese and herbs, if you like. 

Enjoy!

More Great Brazilian Recipes to Try:

 

Arroz Carreteiro (Brazilian Rice Made with Leftovers)

Posted on by John Reynolds

Pot of arroz carreitero, long grain Brazilian rice with leftover barbecue meats

Barbecue season is in full swing, which means many of us have a fridge full of odds and ends of charred, smoky meats. Nobody wants to waste them, but it can be difficult to put together another meal from a few ribs and two remaining sausages. Enter arroz carreteiro, a flavorful Brazilian rice designed to incorporate those miscellaneous leftovers into one delicious, filling dish. 

Where Does Arroz Carreteiro Come From?

Arroz carreteiro translates to “waggoner’s rice.” Like many of Brazil’s hearty stews and one-pot meals, this recipe originated with the gauchos of Southern Brazil. The country’s famous cattlemen were in need of quick and easy nourishment while traveling long distances. Like feiijao tropeiro and other dishes, arroz carreteiro frequently included non-perishable ingredients, like dried beef and cassava flour. 

Today, arroz carreteiro is often eaten after a weekend of churrasco. Leftover cuts of meat and veggies are tossed in with perfect long-grain rice and topped with eggs, grated parmesan cheese, and parsley. 

Do You Have to Use Leftover Meat for Arroz Carreteiro?

Of course not! The point of waggoner’s rice is largely to use up leftovers, but that doesn’t have to include meat. You can omit the barbecue leftovers in favor of other things you have in the fridge, like boiled eggs or roasted vegetables. Or, cook fresh portions of meat and add them in the same way you would the leftover meat (see instructions below). 

What Kind of Rice Do I Need for Arroz Carreteiro?

In general, Brazilians prefer long grain white rice (jasmine, basmati, etc.). The reason for this is that the rice grains do not stick together. This allows the individual grains to be coated with flavors and has a less glutinous mouth feel. 

You can use short grain rice if that is what you have, but be sure to rinse it several times to avoid it becoming too mushy as it cooks down. You will also need to slightly reduce the amount of liquid to account for the added moisture from rinsing. Dry rice should have a ratio of 1 cup of rice to 1.5 cups of liquid. Rinsed rice will need 1.25 cups of liquid for every one cup of rice. 

Our arroz carreitero will need more water because we will be using more than just rice. We will simmer it a little longer to allow all the liquid to be absorbed. 

Tips for Perfect Brazilian Rice

In addition to the right amount of liquid and the correct grain of rice, use the following tips to ensure the perfect rice for your arroz carreteiro:

  1. Use a large enough pot. Use a 2 quart stock pot for one cup of rice. Size up when cooking more. 
  2. Keep the heat at a simmer. Once you’ve reached the initial boil, reduce the heat to a gentle simmer; you don’t want to boil the mixture for a prolonged amount of time, since it will reduce the liquid too quickly and undercook the rice. 
  3. Don’t Remove the Lid. When your rice has around ten minutes left to cook, avoid removing the lid, if possible. Steam is important in cooking perfect arroz branco, and you don’t want to let any escape until it is done. A glass lid can be handy for this process so you can keep an eye on the rice without removing the lid. 

Arroz Carreteiro Recipe (Brazilian Rice with Leftover Barbecue)

Ingredients:

1 cup long grain white rice
2 cups of leftover barbecue meat, shredded and/or cubed
2.5 cups water
½ yellow onion, chopped
½ red bell pepper, chopped
1 hot pepper, such as jalapeno or serrano, minced
2 cloves garlic, minced
2 hard boiled eggs
2 tbsp chopped fresh parsley
Extra virgin olive oil
Freshly ground black pepper
1 tsp paprika (not smoked)
Grated parmesan cheese
Salt to taste

Directions:

  1. Heat a large pot or deep skillet over medium heat.
  2. Add a drizzle of olive oil, and add in your chopped onion and peppers. Cook for 2-3 minutes, until tender.
  3. Add in the garlic and cook for a further thirty seconds, just until fragrant.
  4. Add in the barbecue meat, paprika, black pepper, and salt (we used 2 tsp). 
  5. Pour in the rice and add the water. Stir to mix.
  6. Bring the mixture to a boil then reduce to medium-low heat.
  7. Cover the pot partly with the lid, don’t seal it yet. 
  8. Cook the arroz carreteiro for about 25 minutes, until most of the liquid has been absorbed.
  9. When you don’t see any more liquid, turn the heat off and cover the rice completely with the lid. Let the steam work its magic for ten more minutes. 
  10. Top the arroz with the chopped parsley and boiled egg. Add a generous amount of parmesan cheese on top, and serve piping hot. 

Enjoy!

More Delicious Brazilian Recipes to Try:

 

Bobo de Camarao (Brazilian Shrimp Chowder)

Posted on by John Reynolds

bobo de camarao (shrimp cowder) served over white rice.

In Brazil, bobo de camarao is a kind of shrimp stew. We are leaning more towards a shrimp chowder with our recipe, since we will be blending most of the ingredients for a smoother consistency. If you’re looking for a light yet satisfying weeknight meal or luncheon staple, this is the perfect recipe to add to your arsenal. Let’s take a look at some of the history behind the unique flavors of bobo de camarao, as well as some tips and tricks for attaining the perfect shrimp chowder. 

Bobo de Camarao Ingredients

Brazilian shrimp chowder has its origins in Bahia, a state in the northeastern part of the country that is famous for its blue costs and bustling nightlife. It is also well known for its cuisine, which reflects the area’s rich West African Heritage. (“Bobo de camarao” translates from the Portuguese to “stew of shrimp.”)

Much of Bahia’s cuisine has shared foundations that are derived from African recipes. Natural thickening agents like manioc, okra, and banana starch are still used to bulk up stews like bobo de camarao, while ingredients like coconut milk and dende (red palm oil) add a creaminess and depth of flavor. Chili peppers are also a star ingredient in much of Bahian cooking, tempered by the sweetness of the coconut milk and the tang of tomatoes. 

Of course, as a coastal region, Bahia is also a hub for seafood. Shrimp is a favorite, and it features heavily in many recipes, from stews to street food (related: see our article about the Baianas de Acaraje). 

Cooking with Yuca

Yuca is also known as “manioc,” and it is a staple of Brazilian cuisine. It has similar thickening properties to cornstarch and can easily be substituted for potatoes in many recipes. Today, we are relying on it mainly for its thickening abilities, but also for its unique, nutty flavor. 

Yuca requires a little preparation in order to remain tender and palatable. You will need a vegetable peeler to remove the skin. You will also need to remove the fibrous core in the center. You can just cut around this in the same way you would a mango. 

In some recipes, bobo de camarao will have you cook and mash the yuca separately from the rest of the ingredients. This is not necessary if you shred the yuca beforehand and add it directly to the pot. You will be doing the same with the ginger root. 

Dende Oil Substitutes for Bobo de Camarao

Dende is a crucial ingredient in this shrimp chowder, since it imparts both a unique flavor and gorgeous color. That being said, it may not be readily available in many US grocery stores. If you can’t find dende, which is red, you can substitute regular palm oil, olive oil, avocado oil, or fractionated coconut oil. 

Bobo de Camarao Recipe

Ingredients:

½ large yellow onion, chopped
1 tablespoon dende oil
3 cloves garlic, minced
2 ⅓ cups fresh yuca, core removed, chopped, and shredded*
1 tbsp fresh ginger, grated
2 lbs large shrimp, peeled and deveined
1 can stewed tomatoes or 2 large fresh tomatoes, diced
½ cup red bell pepper, diced
½ cup orange bell pepper, diced
1 jalapeno, diced fine (leave out ribs and seeds if you don’t want it too spicy)
1 can of coconut milk, unsweetened (14 oz)
2 cups water
Juice of one large lime
¼ cup cilantro, chopped

Directions:

  1. Heat a large stock pot or dutch oven over medium heat. Drizzle in the tablespoon of dende oil. 
  2. Saute your chopped onions for three minutes, until softened and translucent. Then add in your minced garlic and cook for one more minute. 
  3. Add in bell peppers and jalapeno pepper. If using fresh tomatoes, add these in now as well.
  4. Add in the shredded fresh ginger, shredded yuca, and chopped cilantro. Pour the coconut milk over the ingredients, along with two cups of water. Stir to combine everything evenly.
  5. Cover the pot and simmer on low heat until the yuca is tender and cooked through (25-30 minutes).
  6. Check the mixture for consistency. If it is too thick or you notice any yuca sticking to the bottom of the pot, add more water to loosen it.
  7. Once the yuca is cooked through, add almost all of it to the belly of a blender. Leave around 2 cups for texture. Blend the rest until smooth, and then add it back to the pot.
  8. Now add in your shrimps and cook until pink and tender. Large shrimp will need to simmer for around 10 to 15 minutes. Check frequently to avoid chewy or tough shrimp!
  9. Garnish with fresh scallions or more cilantro. Enjoy piping hot with crusty bread, Brazilian cheese bread, or over white rice. 

More great Brazilian Recipes to Try:

Savory Pumpkin Stew (Quibebe)

Posted on by John Reynolds

Brazilian savory pumpkin stew served over white rice

Pumpkins are a staple of Brazilian cuisine. Known collectively as “aboboras,” the term can apply to many varieties of winter squash, including acorn squash and Japanese squash. While Brazilians are famous for their sweet tooth, they tend to favor savory pumpkin dishes over sugary ones. Quibebe is one example: a flavorful stew made from butternut squash that incorporates garlic, onion, spices, and coconut milk for a creamy and satisfying dish. 

Quibebe Origins

The word “quibebe” most likely comes from the Guarani word, “kiveve.” (The Guarani comprise three indigenous tribes of Brazil). It translates to “reddish,” which is a nod to the dish’s vibrant color. The original recipe was a simple, sweet gruel cooked in clay pots. In places like Paraguay, the dish continues to be more of a sweet snack or dessert: steamed pumpkin is pureed and mixed with cornmeal, sugar, and cheese. 

In Brazil, however, quibebe is a savory pumpkin dish that omits the cheese and cornmeal and incorporates warming spices, like ginger and chili. The pumpkin is also cubed rather than pureed to give it a more satisfying texture. Coconut milk gives the dish a creamy consistency and a boost of added sweetness. The overall taste and texture is not dissimilar from a Thai curry. Served over fluffy white rice, it is a surprisingly rich dish that is also ridiculously easy to make. 

Savory Pumpkin Stew Variations

Quibebe is highly customizable, so feel free to add whatever ingredients you like. If you want to maintain a vegetarian dish, try adding in garbanzo beans, fresh jalapeno slices, red bell pepper, and diced potatoes for even more flavor and texture. If you don’t mind a little meat, shredded chicken in savory pumpkin stew is delicious, as is zesty Brazilian sausage. 

Pumpkin Stew vs Soup

Quibebe pumpkin stew has a hearty, irregular texture. You can always blend it out with an immersion blender if you prefer a soup, but then we are no longer talking about authentic quibebe. 

Do You Have to Use Butternut Squash for Quibebe?

No. Any winter squash will work in this savory pumpkin dish. Ideally, though, you want one with a higher sugar content and bright orange, starchy flesh to stay true to the traditional recipe. Spaghetti squash may not be the best option, for example, since it is yellower in color and has a stringy texture when cooked. 

Boiled vs Roasted Squash

Traditional quibebe involves stewing the pumpkin or boiling it. You can use roasted squash as well, but it will alter the texture and cooking time. If you do use pre-cooked or roasted squash, reduce the time you stew the mixture to just until it is heated through (5-10 minutes).

You can also buy frozen, pre-cubed butternut squash if you do not have access to fresh pumpkins. It tastes just as good and saves you the step of peeling and chopping yourself. 

Savory Brazilian Pumpkin Stew Recipe (Quibebe)

Ingredients:

2 cups butternut squash, chopped into 1 inch cubes
½ yellow onion, diced
1 clove garlic, minced
2 tsp lime juice (1 lime should do)
2 tsp salt
Freshly ground black pepper
Extra virgin olive oil
14 oz unsweetened coconut milk
1 tablespoon white sugar
1 tsp ground ginger
1 tablespoon chili paste (less if you don’t like spicy)
Chopped fresh parsley or coriander for garnish

Directions:

  1. Heat a large skillet over medium heat. Add in a drizzle of olive oil, and cook the onions until they have softened (1-2 minutes).
  2. Stir in the garlic and cook for 30 seconds or so (don’t let it burn!).
  3. Add in the cubed butternut squash and your sugar and seasonings (ginger, salt, chili paste, and a few twists of freshly ground black pepper). 
  4. Stir in the lime juice and pour in the coconut milk. Bring the mixture to a boil, then reduce the heat to medium low.
  5. Stew your savory pumpkin stew over medium low heat until the squash is fork tender (around 20 minutes). 
  6. Serve over fluffy white rice or with a slice of crusty french bread for dipping. Garnish with chopped parsley or coriander. Enjoy!

More Great Brazilian Recipes to Try:

Feijão Tropeiro

Posted on by John Reynolds

Brazilian Black Bean Stew with Collards and Sausage

Brazilian feijao tropeiro in white casserole dish

Feijao tropeiro is one of Brazil’s most popular dishes. A hearty stew of black beans, spicy sausage, and collard greens, it is something of a mixture between feijoada and caldo verde. Like American hash, feijao tropeiro has traditionally been a way to use up leftovers, making it a simple and economical dish. Of course, you don’t have to use leftovers. This stew is plenty delicious to warrant fresh ingredients as well!

Where Does Feijao Tropeiro Come From?

Feijao tropeiro is known in English as “cattleman’s stew.” This is because it originated among the tropeiro: cattle drivers of 17th century Brazil. Long months of travel necessitated foodstuffs that would not spoil: dried beans, cured meats, and cassava flour. The cattleman combined all three into a simple but satisfying dish that became known as feijao tropeiro (“feijao” means “beans”).

Today, feijao tropeiro incorporates fresh ingredients, like collards, and adds sausage and other meats. Contemporary Brazilians also like to put crispy pork rinds (“torresmos”) on top for added crunch and comfort.  

You can customize your feijao tropeiro with anything you like; but to remain authentic, you must start with the three traditional requirements: meat, beans, and cassava flour. 

Brazilian Sausage Substitute

Our feijao tropeiro recipe today calls for calabresa linguica sausage, a distinctly Brazilian cured meat that is both zesty and sweet. It can easily be purchased online through Texas de Brazil’s Butcher Shop; however, you can also use smoky kielbasa or chorizo. 

Where to Find Manioc Flour

Manioc flour is also known as cassava flour. It can be found in most specialty grocery stores, and even in some mainstream ones. If you cannot find cassava flour, you can substitute tapioca starch. Both are made from the yuca root, but manioc contains more fiber than tapioca starch. Keep this in mind, since it will contribute to the final texture of the feijao tropero. 

Dried vs Canned Beans for Cattleman’s Stew

Traditional Brazilian feijao tropeiro calls for dried pinto beans. Presumably, they have already been soaked and used in another dish, since the stew is usually made with leftovers. That being said, you can just as easily use canned pintos for convenience. Any foodie will tell you that the flavors will never be as good as with dried beans, but this is hash for cowboys-no time to get snobby. 

Feijão Tropeiro Recipe

Ingredients:

1 lb pinto beans, soaked and cooked (or 1 can pinto beans)
1 lb Braziliain sausage, cut into ½” slices
½ lb bacon, diced
1 medium yellow onion, chopped
4 cloves of garlic, minced
8 oz cassava flour
1 large bunch of collard greens, cut chiffonade style
4 large eggs
1 tsp salt (more to taste)
Freshly ground black pepper
Extra virgin olive oil
One 4 oz packet of pork rinds/chicharrones 

Directions:

  1. Heat a skillet over medium and fry the bacon until crispy. Remove it from the pan and strain it on a paper towel. 
  2. Discard the bacon fat and put a drizzle of olive oil in the same pan you used to cook the bacon. Brown the sausage for a minute or two and set it aside with the bacon.
  3. Add another drizzle of oil to the pan and saute the onions until they are fragrant and translucent (about 2 minutes). Add in your salt and pepper.
  4. Add in your garlic and pinto beans and cook for a few minutes more. 
  5. Stir in the sausage, bacon, and strips of collard greens. 
  6. Add the cassava flour a little bit at a time, until it is toasty and well-incorporated. 
  7. Reduce the heat to low and heat another skillet over medium heat.
  8. Add a drizzle of olive oil, and crack your eggs into the skillet. Fry them sunny side up, then put them on top of the feijao tropeiro mixture. 
  9. Serve immediately garnished with the crispy pork rinds and some fresh parsley or cilantro. A little hot sauce wouldn’t go amiss, either. 

More Great Brazilian Recipes to Try:

Croque Monsieur (Bauru de Forno)

Posted on by John Reynolds

Brazilian croque monsieur sandwich

Baked Ham and Cheese Sandwiches

Every country seems to have its own spin on the grilled cheese sandwich, and Brazil is no exception. Like many of the country’s dishes, the Brazilian croque monsieur (aka bauru de forno) is “extra”: extra gooey, extra cheesy, and extra delicious. What really sets Brazilian grilled cheese sandwiches apart is that they are baked in the oven under a layer of melty cheese sauce. The effect is similar to a savory French toast, or a croque monsieur casserole. However you describe it, it is comfort food at its finest. Add in the fact that it is so simple to make, and we are sure it will become a regular in your weeknight meals rotation. 

What is a Croque Monsieur?

The croque monsieur is French in origin. It dates back to the early 20th century, when it was served as a popular brasserie snack (and it still is!). “Croque” means “crunchy,” a nod to the dish’s toasty texture. The ingredients vary according to region, but it must always have at least bread, ham, and melted cheese (traditionally gruyere). If it is topped with an egg (fried or poached), it is called a “croque madame.” 

Our Brazilian croques are similar to a variation known as “croque provencal,” which also features fresh tomatoes. We add a little oregano for an herbaceous layer that pairs very well with the mozzarella cheese. 

Croque Monsieur Sauce

Traditional croque monsieur sandwiches may be served with or without a simple bechamel sauce made from butter, flour, salt, pepper, cream or milk, and a dash of nutmeg. The Brazilian croque monsieur also incorporates a similar sauce, but we substitute the nutmeg with a little dijon mustard for some earthy umami flavor. 

In some recipes, you do not need to make a bechamel at all. The “sauce” is made without heat by whisking together heavy cream, mayonnaise, and mustard. This is also delicious and helps a golden crust to form over the top of the sandwiches, thanks to the eggs in the mayo. In the interest of cutting a few calories, however, we are substituting this version with a bechamel made with skim milk. 

Cheese in Brazilian Croque Monsieurs

Again, the traditional cheese used in French croque monsieurs is gruyere, or sometimes emmental. Brazilians favor mozzarella and parmesan, which are also used in another favorite snack: the ubiquitous Brazilian cheese bread.

You can use whatever kind of cheese you like, as long as it’s a good melter. If you’re looking for a more authentic bauru de forno, however, stick with the mozzarella. 

Brazilian Croque Monsieur Recipe

Ingredients:

For 4 sandwiches:

8 slices of white bread, crusts removed
½ pound of thin sliced deli ham
8 slices slices of sliced mozzarella cheese (provolone is good, too)
1 large steak tomato, sliced
½ cup shredded mozzarella or parmesan
Dried oregano

For the Sauce:

2 tablespoons butter
2 tablespoons flour
10 oz skim milk
1 tablespoon dijon mustard
½ tsp salt
Pepper

Directions:

  1. Preheat the oven to 375 degrees fahrenheit. 
  2. Assemble your sandwiches. On one slice of bread, put one slice of cheese, then one fourth of the ham. Top with a second slice of cheese, one or two slices of tomato, a pinch of dried oregano, and another piece of bread. Repeat for the remaining three sandwiches. 
  3. Put the four assembled sandwiches in a casserole or other oven safe dish. 
  4. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for two minutes. Add in the salt and a few grinds of fresh black pepper. Slowly whisk in the milk, turning the heat up to a boil. When the sauce has thickened, stir in the dijon mustard.
  5. Pour the sauce over your sandwiches in the casserole dish.
  6. Sprinkle the shredded mozzarella over the sandwiches and sauce.
  7. Bake, uncovered, in the oven until the cheese is bubbly and golden brown. 

Enjoy! 

More Great Brazilian Recipes to Try:

Bacalhau com Natas (Salt Cod in Cream)

Posted on by John Reynolds

bacalhau com natas, a portuguese salt cod with cream casserole

Creamy Salt Cod Casserole

If you are looking for an alternative to the traditional roast meats of Christmas dinner, try this creamy, cheesy cod fish dish. Originally from Portugal, bacalhau com natas is a one-pan feast with salted cod, potatoes, cream, and plenty of cheese. Buttery, savory, and with a hint of warming spices, it is comfort food at its finest. We top it with olives and boiled eggs for a true Brazilian twist.

Bacalhau in Brazil

Salted cod fish, or bacalhau, is very popular in Brazil, where it is featured in numerous traditional recipes. You may be familiar with the famous fritters known as bolinhos de bacalhau, a particular favorite during Rio’s Carnival. It is also the main ingredient in a casserole called Bacalhau a Gomes de Sá, which is similar to today’s recipe but omits the cream sauce and cheese. 

Cod fish dishes, collectively known as bacalhoadas, are also the traditional meal of Good Friday in many parts of Brazil. As a largely Catholic nation, the majority of observers choose to abstain from eating meat. Fish, on the other hand, is acceptable, and bacalhau is by far the favorite. 

Today’s bacalhau de natas is simple enough for a weeknight meal, but also special enough for a holiday get-together. It is also a fast alternative to traditional holiday roasts that take hours to prepare. The casserole comes together in minutes and finishes in the oven in under half an hour!

Preparing Bacalhau

Salt cod needs to be soaked in cold water for at least six hours before being used in any recipe. This not only plumps up the dried fish but also removes a lot of the excess salt. Trust us, you won’t want to put dried bacalhau directly into a recipe-it is tough and extremely salty!

Do I Have to Use Salted Cod Fish?

No, you can substitute fresh or frozen cod fish in this recipe and it will still be quite good! Just take into account that you will need to adjust the salt level and prepare the fish slightly differently. Fresh or frozen fish will be better baked as opposed to simmered in water. Bake until just flaky and then fry according to the recipe below. 

Bacalhau com Natas (Salt Cod with Cream Recipe)

Ingredients:

4 Potatoes (peeled and sliced)
2 lbs of dried, salted cod fish  (soaked overnight in cold water)
1 Onion (finely chopped)
2 cloves of Garlic (minced)
½ cup of diced green onions
2 tablespoons butter
2 tablespoons flour
2.5 cups milk
1.5 cups heavy cream
1.5 cups mozzarella cheese
1 cup parmesan cheese
1 cup sliced green olives
6 hard boiled eggs
Fresh nutmeg
1.5 tsp salt (or more to taste)
Freshly ground black pepper
Extra virgin olive oil

Directions:

  1. Rinse the cod fish and place in a saucepan. Cover it with hot water and bring to a simmer. Simmer on medium for about five minutes. Strain the fish and set aside on paper towels.
  2. Preheat your oven to 350°F. Grease a baking dish with olive oil.    
  3. Heat a large skillet over medium heat. Add a drizzle of olive oil.
  4. Fry the potato slices in batches until golden brown. Season with salt and pepper. Add them to the bottom of your greased casserole dish. 
  5. Fry the salted cod in the same pan until crisp and flaky. Remove and drain excess grease on paper towels. Put the cooked fish in a layer over the potatoes in the casserole dish. Sprinkle the fish layer with sliced green olives. 
  6. Using the same pan, melt the two tablespoons of butter and saute your diced onion until just translucent. Add in your garlic and cook until fragrant (about 1 minute).
  7. Add in the flour and cook for an additional 1-2 minutes.
  8. Now, slowly add in your milk and fresh cream. Whisk to fully incorporate and bring to a boil. The mixture should thicken to a bechamel sauce. Season with salt, pepper, and a pinch of fresh nutmeg (remember that the salt and cheese will be salty, so don’t be reserved with the additional salt).
  9. Pour the sauce over the fish and potatoes in the casserole dish. Top with mozzarella and parmesan cheese. 
  10. Bake in the preheated oven for twenty minutes, until the cheese is bubbly and golden brown. 
  11. Garnish with halved boiled eggs and green onions. Enjoy with crusty bread or white rice. 

More Great Brazilian Recipes to Try:

Cheesy Rice Casserole (Arroz de Forno)

Posted on by John Reynolds

cheesy rice casserole in round dish

This time of year has many of us craving comfort food. When the cold weather hits, we look to roasts, stews, and casseroles to get us through the long winter days. Today’s recipe is a delicious spin on American cheesy rice casserole, known in Brazil as Arroz de Forno (“oven rice”). The one pot dish makes the perfect accompaniment to your Thanksgiving turkey or a roast picanha dinner. It is just as good on its own, however, for a busy weeknight meal. 

Rice is a staple crop in Brazil, where it has been cultivated for nearly 4,000 years. It is a popular ingredient in both sweet and savory dishes. No meal in Brazil is complete without a steaming bowl of arroz brasileiro, a simple but delicious dish made with medium or long grain white rice and sofrito, a blend of garlic, onions, and herbs. 

Tips for Cooking Great White Rice

Our recipe calls for pre-cooked white rice. We recommend basmati or another long grain rice, since they have less starch and will not clump together as easily. Here are a few other tips for cooking the perfect, fluffy white rice:

  1. Use the right size pan. For one cup of rice, a 2 quart saucepan is a good size. Any more than one cup, and you will want a larger pan to ensure even cooking. 
  2. Rinse the rice. Although this is not always necessary with longer grain rice, it won’t hurt to wash off any excess starch by rinsing your rice prior to cooking it.
  3. Avoid a high boil when cooking rice. Bring the water and rice to a low boil, then reduce it right away to medium low heat and cover.
  4. Use the right amount of water. In general, you want to shoot for a 1 to 1.5 ratio of rice to water. However, if you pre-rinse your rice, you will want to use slightly less.

Baked Rice Casserole Additions/Alterations

The beauty of this recipe is that it is highly customizable. If you don’t care for ham, you can replace it with sausage, chicken, bacon, or even white fish. You can omit the protein entirely if you want a vegetarian dish.

Americans are fond of broccoli in their rice casseroles, so feel free to add it in. This baked rice also tastes great with sweet peas, cauliflower, or french style green beans.

Cheesy Rice Casserole (Arroz de Forno)

Ingredients:

2 cups cooked white rice at room temperature
1 cup cubed ham
2 egg yolks at room temperature
2.5 cups heavy whipping cream
½ diced yellow onion
1 cup diced carrots
1.5 tsp salt
Freshly ground black pepper
2 cups shredded melting cheese (a combo of mozzarella, Colby jack, and cheddar is very nice)
1 cup shredded Asiago cheese

Directions:

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease a medium to large baking dish.
  3. In a mixing bowl, whisk together the egg yolks and whipping cream. Add in the rice, ham, diced onion, diced carrots, salt, pepper, and the 2 cups of melting cheeses. Stir to combine.
  4. Pour the cheese, cream, and rice mixture into the greased baking dish. Sprinkle the top with the Asiago cheese.
  5. Bake uncovered for 30 minutes until the mixture is bubbling and a beautiful golden brown.
  6. Let cool for ten minutes, then serve with fresh parsley for garnish.

Enjoy!

More Brazilian Recipes Like This to Try:

 

Brazilian Style Picadillo (Ensopado de Carne Moida)

Posted on by John Reynolds

a plate of rice and Brazilian picadillo with olives

Traditionally, picadillo is a ground beef stew popular in Latin America, especially Cuba and Mexico. It is also eaten in the Philippines and parts of the Caribbean. The exact ingredients vary slightly depending on the region, but most versions incorporate a base of ground beef, tomatoes, or tomato sauce. In Brazil, picadillo is referred to as “ensopado de carne moida,” which literally translates to “minced meat stew.”  

Brazilian picadillo is a weeknight staple item, since it lends itself to all sorts of recipes. It can be eaten on its own, or served over white rice or egg noodles; it can act as a filling for tacos, burritos, croquettes, and empanadas. On a bun, it also makes for a significantly upgraded Sloppy Joe. Whatever you use it for, you will be glad you added this versatile dish to your arsenal.

In addition to the base of ground beef and tomatoes, Brazilian picadillo incorporates tangy black olives and bell peppers for crunch and sweetness. You can add any other vegetables you like. Shredded carrots, for example, lend a great texture and freshness. If you want to make it more like a traditional cowboy stew, you can add corn, peas, or cubed potatoes. You will just want to parboil the potatoes so they cook a little faster. 

Do I Have to Use Ground Beef for Brazilian Picadillo?

While the traditional recipe does call for minced ground beef, you can substitute it with any protein of your choice. In fact, some historians believe the original picadillo was made with minced turkey and pheasant, not beef. 

Is There a Vegan Brazilian Picadillo?

There is a vegan version of nearly everything, and picadillo is no exception! Simply replace the ground beef with meaty vegetables and a legume of your choice. This recipe, for example, incorporates shiitake mushrooms and brown lentils

Is Picadillo Spicy?

While it is heavily spiced, there is very little heat to Brazilian picadillo. The bell peppers are very mild, as are the tomatoes. However, if you wanted to spice things up a bit, you could add a little cayenne or half a diced jalapeno to the mix. 

Brazilian Style Picadillo (Ensopado de Carne Moida)

Ingredients:

1 pound lean ground beef
1 cup finely diced onion
2 cloves garlic, minced
1/2 tsp ground cumin
6 oz black olives, cut in half
1 red pepper, diced
1 can diced stewed tomatoes
1.5 tbsp tomato paste
1 tsp oregano
6 oz beef stock
1 tsp salt
Splash of red wine or red wine vinegar
Extra virgin olive oil
Freshly ground black pepper to taste

Directions:

  1. Heat a large skillet over medium heat. Add a drizzle of olive oil and put in your diced onion and bell pepper. Cook for 2 minutes or so, until softened. Add in the minced garlic and cook it until you can start to smell it. 
  2. Add the ground beef to the skillet and cook until evenly browned. 
  3. Season the browned beef with the salt, pepper, cumin, and oregano. Stir to coat evenly. 
  4. Add the canned tomatoes, olives, tomato paste, and a splash of red wine vinegar or nice red wine.
  5. Add the stock. Stir to mix all the ingredients together. 
  6. Cover the skillet and simmer for twenty minutes, until the liquid is reduced and you have a nice, thick sauce. 

Serve with rice or try dunking a fluffy Brazilian cheese bread puff into this delicious, savory mixture. 

Other Great Brazilian Recipes to Try:

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