For the Turkey Feijoada
- 2 tablespoons olive oil
- 1 large onion, diced
- 125g chorizo, chopped into 1cm cubes
- 500g diced turkey thigh
- 4 cloves garlic, crushed
- 2 tablespoons tomato purée
- 2 dried bay leaves
- 500ml hot chicken stock
- 2 x 400g tins black beans, drained (or kidney beans)
- Salt & pepper to taste
- Boiled rice
- Chopped spring onions and coriander (optional)
- Orange wedges (optional)
Heat the oil in a large saucepan and fry the onions for around 4 minutes until soft.
Add the cubed chorizo and stir fry for a further 3-4 minutes until the onions have turned orange.
Add the turkey and the garlic and stir fry until the turkey has browned all over.
Add the tomato puree, bay leaves, stock and black beans. Give everything a good stir and bring to the boil.
Reduce the heat and simmer gently, uncovered, for around 45 minutes stirring occasionally until the liquid has reduced and everything has turned into a thick, dark orange-red coloured stew.
Serve the turkey feijoada with boiled rice topped with chopped spring onions and fresh coriander if desired. To be authentically Brazilian, serve along with orange wedges which are said to aid the digestion of the dish.