Frango Na Pucara (Chicken in Bean Pot )

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READY IN: 14hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into serving pieces.
  • Coarsley chop onions, garlic, tomatoes, bacon (or ham).
  • In Portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid.
  • 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.
  • Drizzle mustard and butter on top of casserole ingredients.
  • Pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator.
  • Place casserole in a COLD OVEN (do not preheat).
  • Bake at 350F for 1 1/2 hours.
  • In a small bowl, combine cornstarch and water.
  • Remove casserole lid and add cornstarch mixture; stir gently.
  • Return uncovered to oven and bake 15 minutes longer.
  • Helma suggests serving this with seasoned rice and a green salad.
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