Jagacida Portuguese Jag
Dive into the flavors of the Azores with Jagacida, or Portuguese Jag, a hearty and comforting one-pot dish that combines smoky, savory, and aromatic ingredients for a taste of traditional Portuguese cuisine. This delicious recipe brings together tender slices of smoked sausage, perfectly seasoned rice, and protein-packed kidney beans, all infused with the warm undertones of paprika and garlic. Simmered in a rich broth and finished with a sprinkle of fresh parsley, this meal is ready in just 45 minutes, making it an ideal choice for a satisfying weeknight dinner or an impressive dish for gatherings. Simple yet packed with bold flavors, Jagacida is a must-try for those looking to explore Portuguese culinary traditions. Perfectly customizable and even better as leftovers, this recipe will transport your taste buds straight to the shores of the Iberian Peninsula.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Paprika
- 1 piece Bay leaf
- 1 cup Smoked sausage, sliced
- 1 cup Long-grain white rice
- 2 cups Water or chicken broth
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, paprika, and bay leaf. Cook for 1 minute until aromatic.
Add the sliced smoked sausage and cook for another 3 minutes, allowing it to brown slightly.
Stir in the rice, coating it well with the spices and oil.
Pour in the water or chicken broth and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 12-15 minutes.
Once the liquid has mostly absorbed, add the drained kidney beans. Stir gently to incorporate.
Season with salt and pepper to taste. Cover again and cook for another 5-7 minutes, or until the rice is tender and the beans are heated through.
Remove from heat and let the Jag rest for 5-10 minutes before serving.
Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 10.0 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
