Brazilian poultry pot

Ingredients for 4 servings:

• 200 g beans, dried black or white
• 2 legs of poultry or rabbit
• salt and pepper
• Flour, for dusting
• 3 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 tbsp mustard seeds, black for black beans or white for white beans
• 1 can tomato(s), (Pizza tomatoes, 480 g)
• ½ liter chicken broth
• some lime juice
• 1 tbsp coriander greens, chopped
• 100 g sour cream (can be omitted) depending on your taste!

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

fiery feast for friends, the perfect party food

This Brazilian poultry stew is easy to make, easy to prepare, and a delicious alternative to classics like goulash or chili con carne. The stew gets its flavor from the mustard seeds. Good to know: they only develop their spiciness after soaking in water for a while. This makes the dish taste even better the next day. One more reason to prepare it the night before and let it marinate. You can achieve the same effect by soaking the mustard seeds before cooking. Country bread or baguette goes well with the stew. Soak the black or white beans in cold water overnight. The next day, rinse them in a sieve and drain well. Cook the beans in a pot of water over low heat for about 1 hour until tender. Separate each chicken leg into two pieces by making a cut at the joint. Season with salt and pepper and lightly dust with flour. Sear the chicken pieces in a pan with 2 tablespoons of olive oil for 3 to 4 minutes on each side, then remove. Peel, halve, and finely dice the onions and garlic. Halve and finely chop the chili pepper. Sauté the onions, garlic, chili pepper, and mustard seeds in a saucepan with the remaining oil. Stir in the beans and tomatoes. Add the chicken pieces, season with salt and pepper, and pour in the stock. Cover and simmer over medium heat for a total of 30 minutes. Finally, drizzle with lime juice, garnish with coriander leaves, and serve. If desired, you can also refine the dish with 100g of sour cream.