Traditional Portuguese Boiled Dinner | COZIDO À PORTUGUESA

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef has less fat, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces calories, while thighs are often cheaper.

Salt the pork overnight before cooking.

Prepare a large piece of stewing beef, a chicken or hen leg, pork belly, ear, tail, half a trotter, and a rack of ribs.

Rinse the salted pork and add it to the pot with the unsalted beef.

Cook the beef and pork for two hours.

After one hour, add the chicken and pricked chorizo sausage to the pot.

Cook the chorizo and chicken for an additional hour.

In a separate pot, cook the more delicate sausages (Morella and Finiera) in water.

Prepare the vegetables: pre-cooked chickpeas, turnips, carrots, and potatoes.

In the main pot, add turnips and carrots after the sausages are removed.

In the second pot, add cabbage and potatoes.

Cook the vegetables for half an hour.

Cook a little rice separately using the broth from the main pot.

At serving, arrange everything carefully and finish with a drizzle of olive oil and a light dousing of the cooking broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary