Cozido à Portuguesa

Meats

• beef shin600 g
• pork belly400 g
• smoked sausage2
• black pudding1
• chicken thighs4
• smoked bacon200 g
• bay leaves2

Vegetables and rice

• potatoes8
• carrots4
• turnips2
• white cabbage1 head
• green beans200 g
• rice250 g
• salt

Meats

1. 01

   Put the beef, the pork belly and the piece of smoked bacon in a very large pot, cover with cold water, salt lightly, and bring to the boil. Skim carefully — the clarity of the broth is half the dish.

2. 02

   Add the bay leaves and simmer gently for 90 minutes.

3. 03

   Add the bone-in chicken thighs and cook for 30 minutes more.

Vegetables and rice

4. 04

   While the meat simmers, peel the carrots, turnips and potatoes, leaving the carrots and potatoes whole and quartering the turnips. Cut the cabbage into wedges and trim the green beans. Once the chicken has had its 30 minutes, add the carrots and turnips and cook for 20 minutes.

5. 05

   Add the potatoes with the smoked sausages (chouriço) and the black pudding (morcela), left whole — pricking or slicing them lets the fat out and greases the broth. Cook for 20 minutes, then add the cabbage and the green beans for the last 10 minutes, by which time the chicken should be cooked through with no pink at the bone.

6. 06

   Ladle out a litre of the broth and cook the rice in it in a separate pan.

7. 07

   Serve the broth first as a soup with some of the rice in it.

8. 08

   Then bring everything else to the table on a large platter: the beef, pork belly, bacon, smoked sausages, black pudding and chicken sliced, the vegetables around them, and the rest of the rice alongside.