Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into serving pieces. | 2. Coarsley chop onions, garlic, tomatoes, bacon (or ham). | 3. In Portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid. | 4. You will be layering ingredients in the bean pot/casserole. Begin by covering the bottom of the bean pot/casserole with chicken pieces; sprinkle with salt, pepper, onion, tomato, bacon/ham and olives. Continue to layer in this manner until all ingredients are used up, ending with tomatoes and olives on top. | 5. Drizzle mustard and butter on top of casserole ingredients. | 6. Pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator. | 7. Place casserole in a COLD OVEN (do not preheat). | 8. Bake at 350F for 1 1/2 hours. | 9. In a small bowl, combine cornstarch and water. | 10. Remove casserole lid and add cornstarch mixture; stir gently. | 11. Return uncovered to oven and bake 15 minutes longer. | 12. Helma suggests serving this with seasoned rice and a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
bacon	4	slices		467.04	1.4336	14.1344	44.4528
garlic clove	4			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
green olive	10 -20			-	-	-	-
tomato	5		canned	104.65	23.205	5.46	0.91
dijon mustard	2	tablespoons		-	-	-	-
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
brandy	1	cup		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.