From Our Blog

More from the blog »
Global Network

Brazilian Chicken with Black Beans

Print this recipe:

right arrowAs a Word doc
right arrowAs a PDF

June 10, 2014 | Issue 508

Brazilian Vacation

Brazilian Chicken
with Black Beans

Take a much-needed break without leaving home by cooking up this exotic chicken dinner. Inspired by the traditional feijoada dish from Brazil, this stew substitutes lean chicken for the usual pork and adds extra vegetables and fiber-rich black beans. Fresh oranges and potent spices like allspice, nutmeg and a dash of cayenne add extra kick to this flavorful entrée.

Makes 6 servings.

Per serving: 330 calories, 10 g total fat, (1.5 g saturated fat),
28 g carbohydrates, 32 g protein, 9 g dietary fiber, 180 mg sodium.

  • 2 Tbsp. canola oil, divided
  • 2 lb. skinless chicken thighs with bone or skinless breast with ribs or combination
  • 1/2 cup fat-free, reduced-sodium chicken broth
  • 1¼ cups chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped scallions, green and white parts
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1/4 teaspoon freshly ground nutmeg
  • 2 (15 oz. cans) black beans, rinsed and drained
  • Salt and freshly ground black pepper
  • 1/8 tsp. cayenne pepper, or to taste
  • 2 Tbsp. chopped flat-leaf parsley
  • 1 large navel orange, cut in 6 wedges


  1. In large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook until golden brown, 4 minutes on each side. Using tongs, transfer chicken to large bowl. Cover bowl with foil. Add broth and scrape bottom of pot while it boils, gathering up all browned bits. Add broth to chicken. Seal foil tightly over bowl and set chicken aside. Using paper towel, wipe out pot.
  2. Return pot to medium-high heat and add remaining oil. Add onion, celery, green pepper and scallions to pot and cook, stirring occasionally, until soft, 5 minutes. Add garlic and cook, stirring, for 1 minute. Add bay leaves and sprinkle nutmeg over vegetables. Arrange chicken pieces over vegetables, reserving liquid in bowl. Spread beans over the chicken. Pour liquid from bowl over beans. Cover and simmer until chicken thighs are falling-apart tender, 30-35 minutes. If using breast, cook until white in center at thickest part, 20-25 minutes.
  3. To serve, divide chicken among six dinner plates. Remove bay leaf. Mix to combine beans and vegetables, and season to taste with salt, pepper and cayenne. Spoon two-thirds cup of beans and vegetables alongside chicken and liquid from pot over chicken. Garnish with parsley and orange wedges. Serve hot, warm or at room temperature. Leftovers keep in tightly covered container in refrigerator for 4 days.

link to share on Facebook  link to share on Twitter   link to share on Pinterest  link to share Blog

Grocery list

Canola oil
Skinless chicken thighs with bone
Fat-free, reduced-sodium chicken broth
Green bell pepper
Bay leaves
Black beans
Salt and freshly ground black pepper
Cayenne pepper
Navel orange

You might also like

Foods that Fight Cancer: Beans

The Spices of Cancer Prevention

Go Global with Recipes from around the World

Did You Know?

Herbs and spices are concentrated sources of natural compounds that are strong antioxidants.

Questions: Ask Our Staff

Talk to us!

Our planned giving staff is
here to help you!

Ann Wrenshall Worley

Ann Wrenshall Worley

Assistant Director of Planned Giving

Call Us: (800) 843-8114

Send us a note