Serves: 10
Total Calories: 1,385

1 whole chicken
1 tablespoon vinegar
1 clove minced garlic
salt
sliced onion
bay leaf
chopped parsley
shortening
2 pounds beef rump roast
2 tablespoons cooking oils
3 whole tomatoes
2 whole onions and let simmer
1 shank end ham
2 pounds smoked sausages
2 pounds pork tenderloin
2 peeled sweet potatoes
8 large potatoes
1 bunch collard greens
6 large onions sliced
4 turnips
1 cabbage cut in quarters
1 pound whole green beans
3 zucchini squash
4 ears corn
1 pound okra
1 chopped onion
2 chopped tomatoes
1/4 cup chopped cilantro

The night before, put a whole chicken on to marinate with vinegar, garlic, salt, onion, bay leaf and parsley.

In a large pan, melt shortening, add rump roast and brown. When roast is brown, steam for an hour adding water.

In another pan, heat 2 tablespoons cooking oil, add drained chicken and brown. When browned, keep adding a little water and let steam for one hour.

After one hour, combine the pan with the chicken and the pan with the beef—into a large pan and barely cover with water. When nearly tender add ham bone, smoked sausage, pork tenderloin, sweet potatoes, potatoes. Add collard greens, onions, turnips.

When nearly tender add cabbage cut in quarters, 1 pound whole green beans, 3 zucchini squash, 4 ears of corn, 1 pound okra, 1 chopped onion, 2 chopped tomatoes, 1/2 cup chopped parsley.

As each vegetable is cooked, be sure to remove it. Better still add when it has the right amount of cooking time necessary.

When ready, place the chicken and the meats in the center of a large platter and surround with the vegetables. Remove the ham from the bone.

Make a sauce by frying the chopped onion, chopped tomatoes, 1/4 cup chopped cilantro, and some of the juice from the mixture above. Pour over the cozido. Thicken the rest of the juice with a little cornstarch and serve in another dish.

Nutritional Facts:

Serves: 10
Total Calories: 1,385
Calories from Fat: 357

More Recipes from the A Taste of Brazil Cookbook:
Popular Stew (Vatapá rápido)
Black Eyed Peas Rolls (Acarajé)
Stew (Cozido)
Emigrants' Casserole (Enfornado caipira)
Brazilian Beef Stew (Ensopado de carne)