Last night, for dinner, we enjoyed this delicious plate of grilled linguiça, garlic scapes, and grilled pepper and cheddar poppers. Alongside, a yummy salad of lettuce, parsley, dill, tomatoes from our garden, young Monte Verde cheese by Willow Hill Farm, and crispy grilled and crumbled pepperoni.
This yummy one-pot dinner was inspired by this post on Seven Days — while I didn’t eat the actual dish from the review, I used it as a starting point for dinner last night. My parents were coming back from vacation, and since they were still on West Coast time, I had dinner ready just in case.
Braised Chicken Thighs with Linguiça and White Beans
- 1 tablespoon olive oil
- 1 link linguiça or chorizo, chopped
- 1 medium onion, diced
- 2 cloves garlic, finely diced
- 2 ribs celery, diced
- 2 carrots, diced
- 1/2 teaspoon each of cumin, coriander and chili powder
- 1/4 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 cup small white beans, **soaked overnight in salted water, then drained** — see this post for more info on cooking with dried beans
- 1/4 cup salsa or pasta sauce
- 4 cups chicken broth
- 8 boneless, skinless chicken thighs
- handful of flat-leaf parsley, torn
- splash of lemon juice
- Saute the linguiça in the olive oil for 2 minutes.
- Add the onion and garlic, and saute for another 3-4 minutes.
- Add the celery and carrots, and saute, stirring frequently, until onions are transparent.
- Add the cumin, coriander, chili powder, cinnamon and salt, and saute together for 2 minutes.
- Add the salsa and the beans, and stir to coat the beans.
- Add the chicken broth, and bring the mixture to a boil.
- Add the chicken thighs and bring the mixture back to a boil.
- Turn the heat down to a simmer and cover.
- Cook for 90 minutes, covered, until beans are al-dente. Check the seasoning and add salt if necessary.
- Take off the cover and bring the mixture up to a low boil.
- Cook for another 30 minutes, uncovered.
- Turn off the heat, throw in the parsley and lemon juice, and let sit for 5 minutes before serving.