Portuguese Chourico Peppers Food

PORTUGUESE CHOURICO AND PEPPERS

Steps:

• 1. In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed.
• 2. Cover, and set on low and cook for 8 hours.
• 3. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate.
• 4. Can be served over rice, on rolls.

PORTUGUESE CHOURICO AND PEPPERS

Steps:

• In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

PORTUGUESE CHOURICO & PEPPERS

Steps:

• Peel off outer casing of sausage, and then slice in 1/4 inch rounds. Julienne the green pepper and onion.
• Heat olive oil in Dutch oven. Add sliced chourico, peppers and onions. Add beer and tomato sauce. Cover and cook on med-lo heat for 35 minutes, stir occasionally.
• Pile on deli sub rolls and enjoy. Extremely delicious.

PORTUGUESE CHOURICO AND PEPPERS

Steps:

• In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic.
• Stir so that everything is evenly distributed.
• Cover, and set on Low.
• Cook for 8 hours.
• Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate.
• Serve over rice, or with Portuguese rolls.

PORTUGUESE CHOURICO, BEANS, AND RICE

Steps:

• Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
• As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
• Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.