Rancho à Portuguesa — Portuguese Meat, Bean & Pasta Stew

A hearty one-pot of chicken, pork, chouriço, chickpeas and pasta in a rich, savoury broth.

TIME BREAKDOWN
Prep: 25 min
Cook: 1h 45m
Total: 2 hours 10 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 4 chicken thighs and drumsticks
  • 300g pork belly or shoulder, cubed
  • 150g Portuguese chouriço, sliced
  • 100g smoked bacon, diced
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 2 carrots, sliced
  • 1 x 400g tin chopped tomatoes
  • 2 bay leaves
  • 1.5 litres water or stock
  • 2 x 400g tins chickpeas, drained and rinsed
  • 120g short macaroni or elbow pasta
  • 1/2 small savoy cabbage, shredded
  • Salt and black pepper to taste
  • Chopped fresh mint, to serve

Method

  1. Heat the oil in a large casserole and brown the chicken and pork for 10 minutes. Add the chouriço and bacon for 3 minutes. Set the meat aside.

  2. Cook the onion for 8 minutes. Add the garlic, carrots, tomatoes and bay leaves.

  3. Return the meat, add the water or stock, bring to the boil, then cover and simmer for 1 hour.

  4. Add the chickpeas and cabbage and simmer for 15 minutes.

  5. Add the pasta and cook for 8 to 10 minutes until tender. Remove the bay leaves, season to taste and scatter with mint.