A spicy Brazilian stew of smoked sausage, chicken thighs, black beans, garlic, onion, bell pepper, tomatoes and chili powder.

Brazilian Chicken, Sausage and Black Bean Stew

1 tablespoon olive oil
3/4 pound smoked sausage, sliced
1 pound fresh boneless, skinless chicken thigh cutlets
1 onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can chopped tomatoes, drained
1 (15-ounce) can black beans, drained, rinsed

1. Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and sauté until browned. Add chicken and brown on all sides, about 5 minutes.
2. Add onion, pepper and garlic; sauté until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender*. Sprinkle with hot sauce if desired.

Makes 6 servings.

*Chicken Test for Doneness (per Washington Fryer Commission): No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F (85°C), and boneless chicken should be cooked to 165°F (75°C).

Other indicators for doneness include:

• A fork or toothpick can be inserted with ease.
• The juices should be clear, not pink.
• Bone joints move easily.

Recipe provided courtesy of Washington Fryer Commission.