1 small onion (70 g) finely chopped
5 cloves of garlic, minced
3 tablespoons of olive oil
1/2 Portuguese linguiça sausage, thinly sliced (250 g)
4 sprigs of rosemary, finely chopped
3 medium tomatoes (360 g), peeled and seeded, finely chopped
5 chicken thighs (600 g), boneless and skinless, cut into 2 cm cubes
1/2 teaspoon of salt
2 cups of white beans (400 g)
7 cups of water (1.6 liters)
1/3 cup of chopped fresh parsley (25 g) for garnish
1 small onion (70 g) finely chopped
5 cloves of garlic, minced
3 tablespoons of olive oil
1/2 Portuguese linguiça sausage, thinly sliced (250 g)
4 sprigs of rosemary, finely chopped
3 medium tomatoes (360 g), peeled and seeded, finely chopped
5 chicken thighs (600 g), boneless and skinless, cut into 2 cm cubes
1/2 teaspoon of salt
2 cups of white beans (400 g)
7 cups of water (1.6 liters)
1/3 cup of chopped fresh parsley (25 g) for garnish
In a pressure cooker over high heat, sauté the onion and garlic in olive oil, stirring occasionally until the onion is softened (approximately 2 minutes)
Add the linguiça, rosemary, tomato, chicken, and salt
Stir occasionally until the chicken is golden brown (around 10 minutes)
Add the white beans and water
Cover the cooker and bring to a boil over high heat (when the liquid starts boiling)
Reduce the heat to low and simmer for about 1 hour or until the beans are tender
Place the cooker under running water to allow all the steam to escape
Open the cooker and transfer the stew to a large bowl
Sprinkle with parsley and serve
458 calories per serving
