Feijoada with bacon chicken according to Manuela de Melo

Ingredients for 4 servings:

• 250 g beans, runner beans
• 2 chicken legs
• 4 slice(s) bacon, thin
• 1 liter meat broth
• 2 shallots, roughly diced
• 1 garlic clove(s), finely chopped
• ½ celeriac, roughly diced
• 3 tomatoes, roughly diced
• 1 bay leaf
• 1 pinch(s) allspice
• 1 chili pepper(s)
• 1 bunch parsley, flat, chopped
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• Lemon(s) – peel, grated
• salt and pepper

Instructions

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

Soak the beans overnight in four times the amount of water. The next day, boil them in salted water for about 45 minutes, until the beans are about three-quarters cooked. Debone the chicken thighs and cut them into walnut-sized pieces. Wrap each piece in a slice of bacon and secure with a toothpick. Season the pieces with pepper and fry them all over in olive oil. In a large pot, sauté the shallots, garlic, and celery in olive oil. Add the stock, beans, chili pepper, paprika, and bay leaf, and simmer for 5 minutes. Then add the chicken pieces, parsley, tomatoes, and grated lemon zest. After 10 minutes, the feijoada is ready.