Frango Na Pucara (Chicken in Bean Pot ) |
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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 6 |
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Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from Portugal that she shared. It requires marination so start it the night before or early in the day. Ingredients:
1 large chicken |
1 large onion |
4 slices bacon or 1/3 cup ham |
4 garlic cloves |
salt, to taste |
pepper, to taste |
10 -20 green olives |
5 small canned tomatoes, without juice |
2 tablespoons dijon mustard |
1 tablespoon butter, melted |
1 cup brandy |
2 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Cut chicken into serving pieces.
2. Coarsley chop onions, garlic, tomatoes, bacon (or ham).
3. In Portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid.
4. You will be layering ingredients in the bean pot/casserole. Begin by covering the bottom of the bean pot/casserole with chicken pieces; sprinkle with salt, pepper, onion, tomato, bacon/ham and olives. Continue to layer in this manner until all ingredients are used up, ending with tomatoes and olives on top.
5. Drizzle mustard and butter on top of casserole ingredients.
6. Pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator.
7. Place casserole in a COLD OVEN (do not preheat).
8. Bake at 350F for 1 1/2 hours.
9. In a small bowl, combine cornstarch and water.
10. Remove casserole lid and add cornstarch mixture; stir gently.
11. Return uncovered to oven and bake 15 minutes longer.
12. Helma suggests serving this with seasoned rice and a green salad.
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