This recipe is
inspired by the dish Baioa do Dois (means
baioa , a traditional dance of two) from the north eastern regions of Brazil.
It’s risotto-like but without all the stirring and expensive ingredients!
5 tablespoons rice bran oil
brown onion, grated
4 Tegel Chicken Thighs, boned and cut into bite-sized pieces
1 1/2 cups
long grain rice
400 g can
black beans, drained (can use borlotti or kidney beans)
coriander, finely chopped
2 cups chicken or vegetable stock
salt to taste
2 tablespoons cream cheese
extra coriander for garnish
In a large
heavy pan, heat 2 tablespoons of oil and sauté the grated onions until starting
to colour. Add the chicken and garlic and cook until golden. Add the remaining 3
tablespoons oil and the rice and stir until the rice is well coated in the oil.
Add the beans, coriander and stock and bring to a boil. Turn heat to low, cover
pan, and cook for 20-25 minutes, or until all the stock is absorbed and the
rice is cooked through. Remove from heat, season to taste with salt.
Put in a serving bowl and dot the top with cream
cheese, sprinkle with coriander and serve.