Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Rancho à portuguesa is a generous one-pot dish, popular in Northern and Trás-os-Montes versions.
Chickpeas, pasta, meat and sausages create a complete, rustic and very comforting dish.
Ingredients
- 500 g cooked chickpeas
- 300 g diced beef
- 250 g chicken in pieces
- 150 g chouriço, sliced
- 150 g short pasta
- 1 chopped onion
- 2 garlic cloves
- 1–2 grated tomatoes
- 1 bay leaf
- Olive oil, salt and pepper
Method
- Sauté the onion, garlic, tomato and bay leaf in olive oil.
- Add the meat and brown it well.
- Cover with water and cook until soft.
- Add the chickpeas and the chouriço.
- Add the pasta and cook until al dente.
- Add enough broth so the dish remains moist rather than dry.
Tips from Empório Portugal
- Use enough broth to coat pasta and chickpeas.
- Add the chouriço halfway through cooking so it does not fall apart.
- The dish is best served immediately.
Possible substitutions in Brazil
- Canned chickpeas can be added at the end.
- A mild smoked sausage can substitute for chouriço.
Pairing
A young red wine from the Douro or Dão. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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