Brazilian recipe
Brazilian-style dobradinha (Dobradinha a brasileira)
Make brazilian-style dobradinha with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
500 g de dobradinha
500 g de feijão branco
500 g de costelinha fresca
500 g de coxa e sobrecoxa de chicken
200 g de bacon
1 onion grande chopped
5 dentes de garlic choppeds
1/2 kg de potato
1/2 litro de caldo de chicken
Saltsinha chopped to taste
500 g de feijão branco
500 g de costelinha fresca
500 g de coxa e sobrecoxa de chicken
200 g de bacon
1 onion grande chopped
5 dentes de garlic choppeds
1/2 kg de potato
1/2 litro de caldo de chicken
Saltsinha chopped to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Cook o feijão branco In a pan comum até que esteja macio
- Escorra o feijão e set aside
- Cook a dobradinha em água por aproximadamente 40 minutes
- Escorra a água da dobradinha e set aside
- In a pan grande, fry o bacon até dourar
- Add a onion e o garlic ao bacon e saute até ficarem levemente dourados
- Add a costelinha e a coxa/sobrecoxa de chicken na panela
- Doure bem as beefs
- Despeje o caldo de chicken sobre as beefs
- Cook até que as beefs estejam no ponto ao dente
- Junte o feijão cozido e a dobradinha à panela
- Add as potatos choppeds
- Let cook tudo junto até que as potatos estejam macias e o caldo apurado
- Finalize polvilhando saltsinha chopped
- Serve acompanhado de rice branco e farofa
Observations
Brazilian-style dobradinha is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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