The inspiration for this meal is a Mexican dish called tinga. The smoky, spicy flavour of chorizo sausage is ideal, but regular smoked sausage makes a good substitute. The abundance of sauce makes this dish a sure family winner to serve over brown or white rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 chicken thighs
- 3 tablespoons vegetable oil
- 8 oz chorizo sausages cut into 1/4 inch (5 mm) slices
- 8 oz smoked sausages cut into 1/4 inch (5 mm) slices
- 1 onion
- 2 minced cloves of garlic
- 1 cup chicken stock
- 1 can diced tomatoes
- 2 zucchinis cut into 1-inch cubes
- 1 sweet green pepper cut into 1-inch pieces
MethodIn bowl, whisk together flour, salt and pepper. One piece at a time, coat chicken thighs in flour mixture; reserve remaining flour mixture.
In large saucepan or Dutch oven, heat2 tbsp (25 mL) of the oil over medium-high heat; fry chicken, in batches and turning once, until golden, about 7 minutes. Remove to plate.
Add sausage to pan; fry until browned and fat is rendered, about 5 minutes. With slotted spoon, add sausage to chicken. Drain off any fat in pan.
Add remaining oil to pan; fry onion and garlic over medium heat, stirring occasionally, until golden and fragrant, about 5 minutes. Sprinkle with reserved flour; cook, stirring, for 1 minute.
Add stock and tomatoes, stirring and scraping up brown bits from bottom of pan. Return chicken, sausage and any accumulated juices to pan. Add zucchini and green pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced and vegetables are tender, about 30 minutes.
Nutritional facts Per each of 8 servings: about
- Sodium 797 mg
- Protein 16 g
- Calories 280.0
- Total fat 18 g
- Cholesterol 51 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
- Iron 14.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 45.0