Prepare the chicken and cut it in pieces.Season with coarse salt and place in a pot with water, along with the bacon, the sausage, one peeled onion and a sprig of parsley. Cook slowly, then remove the meat and place on a platter. Keep the broth.
In a frying pan, prepare a sauté with olive oil, lard, the chopped onion and garlic. Put the chicken in the frying pan and sprinkle with white wine, adjusting the salt if needed. Let it simmer with the lid covering the frying pan. Finally, place into a table platter and sprinkle with chopped parsley. Make a loose rice using the broth from the chicken. Place the rice on a table dish and garnish with the sausage cut in slices and the bacon cut into very thin strips.It can be garnished with figs and almonds
Contributor: Olinda Nascimento, 69
Place: Messines, Silves, Portugal
Personal Background:
She is a grandmother.
Recipe’s Personal Background
How did you learn this recipe?
She learned this recipe with one of her parents’ neighbour.
Is there some memory/historical event connected to this recipe?
She remembers having this dish mainly at Easter.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
She remembers having this dish mainly at Easter.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
This recipe was especially made on festive occasions or family celebrations, such as family gatherings at the table on Sundays.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
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Season (season this food is linked to)
All over the year.
Ingredient
Nutritional Importance
Health Benefits
Chicken
Excellent source of protein. Good source of phosphorus, niacin, vitamin B6 and selenium. This ingredient has a high cholesterol level.
Without relevant benefits.
Pork sausage (linguiça)
Source of saturated fat, cholesterol and protein.
Without relevant benefits.
Bacon
Source of saturated fat.
Without relevant benefits.
Pork lard
Source of saturated fat.
Without relevant benefits.
Rice
Basically composed by starch, it is a cereal rich in vitamins B1, B2 and B3; it also contains minerals such as phosphorus, iron, potassium, magnesium and calcium.
Without relevant benefits.
White wine
Source of alcohol and carbohydrates. Resveratrol is a wine component with antioxidant potential.
Without relevant benefits.
Besides resveratrol which has some health benefits, the wine also contains alcohol which, in addition of being a caloric source, it is also toxic to the human organism. One should not consume more than recommended. (250 ml of red wine per day).
Parsley (Petroselinum sativum)
Energetic value virtually non- existent. Great source of fibre, vitamin C, vitamin A, folic acid, calcium, iodine, iron, calcium, magnesium and potassium.
It has a diuretic and digestive function. Its vitamin content contributes for the strengthening of the immune system. Parsley, specially as oil, can have an important role in the inhibition of cancer tumours, as shown by some studies
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Onion
Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.
It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
