Chicken, Sausage & Tomatoes Stew [Recipe]
I’m sure this recipe is out there but I made mine after reading Rachael Ray’s Poor Man’s Gumbo. I made this recipe to serve about 6 people. It was enough for 2 nights’ dinner for the three of us and Al’s lunch. We’re not big eaters though so keep that in mind.
Chicken, Sausage & Tomatoes Stew
Ingredients:
2 boneless, skinless chicken breast – cubed
1 cup of smoked sausages – cubed
2 tbsp extra virgin olive oil
1 onion – cut into big pieces
2 carrots – cut into small pieces
3 stalks of celery – cut diagonally into small pieces
2 cans (796ml) diced tomatoes
1-2 can(s) tomato paste (use two if you want the sauce to thicken up faster)
dash of paprika, chili powder, pepper flakes (add to suit your taste)
salt & pepper
- Marinate chicken with paprika salt and pepper for about 15 minutes. In a big pot, heat 1 tbsp of the oil and brown chicken pieces on all sides, for about 2 minutes. Remove from pan and add in the sausages. Cook sausage for about a minute or two. Remove from pan and drain off excess oil, leaving about 1 tbsp (if there isn’t enough, add some olive oil).
- Return pot to medium heat and add onions. Cook until it start to get translucent. Add in celery, carrots and the tomato juice from the two cans of diced tomatoes. Cook, scraping up brown bits from the bottom of the pan, for about 3-5 minutes. Add in the diced tomatoes and tomato paste.
- Bring the mixture to a simmer, and let it cook for about 5 minutes. Add in the chicken and sausage. Reduce heat and let it simmer for another 15 minutes or until it’s thicken to the desire consistancy. Add the chili powder and pepper flakes.
Serve with rice or crusty bread.
Note: I don’t like my tomato sauce too sour so I add a few tbsp of sugar at the end. Just add it a little bit at a time and taste test it to find the right amount.
Sorry, I didn’t have my camera with me this week so no pictures for the recent recipes.
