Smoked Sausage and Tomato Chicken Simmer

By The Canadian Living Test Kitchen

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Smoked Sausage and Tomato Chicken Simmer

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	280280 cal
pro	16 g16g pro
total fat	18 g18g total fat
sat. fat	5 g5g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	51 mg51mg chol
sodium	797 mg797mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	88 vit A
vit C	4545 vit C
folate	1212 folate

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.

Ingredients

1/3 cup all purpose flour 1/3 1/3cup cupall purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
8 skinless chicken thighs 8 8skinless chicken thighchicken thighs
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
8 8oz ozchorizo sausagechorizo sausages or smoked sausages, cut into 1/4 inch (5 mm) slices
1 diced onion 1 1diced oniononions
2 minced cloves of garlic 2 2minced cloves of garlic
1 cup chicken stock 1 1cup cupchicken stock
1 can (28 oz/796 ml) diced tomatoes 1 1can (28 oz/796 ml) can (28 oz/796 ml)diced tomatoes
2 zucchinis , cut into 1-inch cubes2 2zucchinizucchinis, cut into 1-inch cubes
1 1sweet green peppersweet green peppers, cut into 1-inch pieces

Preparation

In 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.

Source : Canadian Living Magazine: January 2004