Fiesta Chicken Sausage Stew Food

FIESTA-TWISTED BRUNSWICK STEW

Steps:

• Crumble chorizo into a small skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Transfer to a 6-qt. slow cooker. Add the potato, onion, green pepper, jalapenos, tomatoes, marinara sauce, corn, Cajun seasoning, garlic, sugar, pepper and salt., In a small bowl, combine flour and broth until smooth; stir into slow cooker. Add the chicken. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender, adding green beans and cilantro during the last 2 hours of cooking., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to slow cooker; heat through. Sprinkle servings with cheese.

WEEKNIGHT CHICKEN SAUSAGE STEW

Steps:

• Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the breadcrumbs and cook 2 - 3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside
• Put the remaining 3 tablespoons olive oil in a large skillet (12-inches) that has a lid. Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3-5 minutes.
• Turn up the heat to medium-high and add the sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn't stick.
• Stir in the garlic, rosemary, chili and salt to taste. Cook about 30 seconds, until fragrant. Add the beans, stock and marinara sauce and bring to a simmer.
• Lower the heat, cover the pan and cook 10 minutes. Uncover the pan and simmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach.
• Sprinkle the bread crumbs and cheese over the top and serve.

ONE-POT SAUSAGE STEW

Steps:

• In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
• Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
• Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
• Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
• Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

CHICKEN AND SAUSAGE STEW

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES

Steps:

• Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
• Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
• As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
• When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
• Preheat oven to 375 degrees F.
• In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.

FIESTA CHICKEN & SAUSAGE STEW

Steps:

• Combine oregano, marjoram, mustard, salt, pepper & cayenne. Rub over chicken. Cover and refridgerate for 1 hours
• In large skillet, heat 1 Tbls of oil and brown the sausages, remove to a plate, add the other 1 Tlbs of oil and brown chicken, put into large casserole.
• Drain fat, cook garlic and carrots stirring for 7-9 mins, add peppers and cook for another 2 minutes
• Arrange veggies and sausage over the chicken.
• Add tomatoes to skillet and bring to a boil scraping up the bottom of pan pour over chicken, veggies and sausage.
• Bake uncovered for 30 mins at 400, basting often. Add zucchini, cover and bake, basting often for 15 - 30 mins or until chicken juice runs clear.

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

FIESTA STEW

Steps:

• Combine flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
• Add the beef cubes and toss to coat.
• Heat the oil in a large, heavy pot over medium-high heat.
• Brown the beef on all sides, in batches if necessary.
• Return all of the beef to the pot and add beef broth and apple juice.
• Cover and simmer over medium heat until the meat is tender, about 1 hour.
• Add the potatoes, onions, diced tomatoes, green chilies, tomato sauce and honey; cook for 20 minutes.
• Add bell peppers and cook for 10 minutes.
• Add the apples and kidney beans, cover and simmer until the apples are tender, about 15 minutes.
• Serve in shallow bowls garnished with parsley and shredded cheese.

SAUSAGE AND CHICKEN STEW

Steps:

• Heat a large stock pot over medium to medium high heat.
• Cook sausage until nice and brown, about 20 minutes.
• Remove sausage and set aside.
• Reserve 2 tablespoons fat from pan.
• Sauté onions until tender.
• Add bell peppers and garlic and cook until softened.
• Add wine, turn up heat and boil for 1 minute.
• Reduce heat to medium.
• Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
• Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
• Add cheeses and serve over rice if desired.

ITALIAN SAUSAGE STEW

Steps:

• In a deep saucepan, sauté sausage in oil until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper.
• Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes.
• Add beans and pasta; cook an additional 15 minutes or until pasta is tender; add some water or more broth at this time, if necessary, to keep the stew from drying out.