Peruvian Feijoada

Ingredients

While the Brazilian Feijoada traditionally uses black beans and pork, this Peruvian adaptation incorporates local Peruvian ingredients and flavors. We substitute black beans with Peruvian canary beans, and instead of pork, we use a combination of chicken and smoked Peruvian chorizo. The spices and seasonings are also adjusted to reflect the Peruvian culinary style. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) Peruvian canary beans, soaked overnight 2 cups (400g) Peruvian canary beans, soaked overnight
• 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 8 oz (225g) smoked Peruvian chorizo, sliced 8 oz (225g) smoked Peruvian chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon Peruvian aji amarillo paste 1 tablespoon Peruvian aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chicken pieces and cook until browned. Remove from the pot and set aside.
2. 2.
   In the same pot, add the sliced chorizo and cook until slightly crispy. Remove from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the aji amarillo paste, ground cumin, dried oregano, and bay leaves. Stir well to combine.
5. 5.
   Drain the soaked canary beans and add them to the pot. Pour in the chicken broth and bring to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
7. 7.
   Return the cooked chicken and chorizo to the pot. Season with salt and pepper to taste. Simmer for an additional 15 minutes to allow the flavors to meld together.
8. 8.
   Serve the Peruvian Feijoada hot, garnished with fresh cilantro and accompanied by lime wedges.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove the skin and excess fat before cutting into bite-sized pieces.
• Peruvian aji amarillo paste — Adjust the amount according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.
• Smoked Peruvian chorizo — Look for authentic Peruvian chorizo for the best flavor. If unavailable, you can substitute with any smoked sausage.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of smoked paprika to the dish.
• Serve the Peruvian Feijoada with steamed white rice or quinoa for a complete meal.
• If you prefer a thicker consistency, you can mash some of the cooked beans with a fork or blend a small portion of the stew before adding the chicken and chorizo.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the recipe by adding your favorite Peruvian spices or vegetables.

Serving advice

Serve the Peruvian Feijoada hot, accompanied by steamed white rice or quinoa. Squeeze fresh lime juice over the stew before enjoying to add a tangy kick.

Presentation advice

Garnish the Peruvian Feijoada with a sprinkle of fresh chopped cilantro to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the dish to shine through.