Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Rancho à portuguesa is a large pot dish, popular in versions from the North and Trás-os-Montes.
Chickpeas, pasta, meats, and sausages create a complete, rustic, and very comforting dish.
Ingredients
- 500 g of cooked chickpeas
- 300 g of beef cubes
- 250 g of chicken pieces
- 150 g of chorizo in slices
- 150 g of short pasta
- 1 chopped onion
- 2 cloves of garlic
- 2 chopped tomatoes
- 1 bay leaf
- Olive oil, salt, and pepper
Preparation Method
- Sauté onion, garlic, tomato, and bay leaf in olive oil.
- Add the meats and let them seal.
- Cover with water and cook until tender.
- Add the chickpeas and chorizo.
- Add the pasta and cook until al dente.
- Adjust the broth to be juicy, not dry.
Tips from Empório Portugal
- Use enough broth to coat the pasta and chickpeas.
- Chorizo should be added midway through cooking to avoid breaking apart.
- The dish is best served immediately.
Possible Substitutions in Brazil
- Canned chickpeas can be used at the end.
- Portuguese sausage can replace the chorizo.
Pairing
Young red wine from Douro or Dão. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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