Ingredients (10 people)
Two medium onions
Two cloves garlic
One pound kale or collard greens stems removed, leaves cut into very, very thin slices. In Portugal, you can buy the slice broadleaf at the local market.
Portuguese Olive oil
Eight cups cold water
Peel onions, garlic, and potatoes.
Slice onion and garlic, roughly diced potatoes.
In a deep pot, heat a little olive oil and cook the onion until it is softened and translucent, add the garlic (be careful not to brown).
Add the potatoes and cover with water. Boil.
Add the whole chorizo and let cook, slow heat.
When the potatoes are cooking, remove the chorizo. Blend potatoes, onion, and garlic to puree. You can use an electric blender.
Bring to a boil again and add the collard greens to the soup. Reduce heat and simmer until tender, 2 - 5 min.
Peel, and slice the chorizo — Add salt as needed.
Add in the end Portuguese olive oil. Serve soup with chorizo slices and bread.
Heat butter and oil in a large frying pan. Add beef and brown on each side, you may need to brown the beef in batches. Place the beef in a large pot and add the stock. Bring to a boil then lower the heat, cover, and simmer for 1 hour.
Chop all the vegetables into ½-inch (1 ½ cm) pieces, except the leeks which should be sliced thinly. Add the vegetables to the pot and return to a boil over medium-high heat. Cook uncovered for 20 minutes. Season with salt and pepper. Don’t be tempted to add more liquid as the vegetables will cook down, resulting in a somewhat-thick stew.
Serve warm with flatbread or bread, and garnish with chopped parsley.
Stuffed Peppers, Greek Style
This recipe from Alex Atala's restaurants, D.O.M. and Dalva e Dito, became a popular dish for local chefs to eat after hours, and we can see why: , Chicken is slowly simmered in broth flavored with herbs and spices to create a rich, flavorful stew that’s perfect spooned over rice. Ground annatto seeds naturally color the stew bright red, while the traditional Brazilian ingredient, tapioca flour, thickens it.
We call for a chicken broken down into 10 pieces in this recipe. For those who may wonder if a chicken even has that many pieces, let us elaborate. The typical eight pieces of a chicken include two drumsticks, two thighs, two breasts and two wings. In this case, you halve the breasts crosswise to make 10 pieces in total.
For the Stew:
One 3½-to-4-pound chicken, broken down into 10 pieces
2 cups cilantro leaves, roughly chopped
1 cup parsley leaves, roughly chopped
1 cup basil leaves, roughly chopped
½ cup spearmint leaves
6 tablespoons ground annatto seeds (can buy on Amazon)
5 garlic cloves, roughly chopped
4 plum tomatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 jalapeño, stemmed and roughly chopped
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
8 ounces okra, cut into 1-inch pieces
¾ cup white vinegar
⅓ cup tapioca flour
For the Rice:
2 tablespoons vegetable oil
1 small yellow onion, finely chopped
2 cups long-grain white rice
4 cups water