Fiesta Chicken Sausage Stew Recipes

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.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

STEWED CHICKEN AND SAUSAGE

Steps:

• Season chicken pieces with salt, pepper, and 1/4 teaspoon of cayenne pepper.
• Mix remaining 1/4 teaspoon of cayenne pepper with flour, sage, and thyme in a bowl. Dredge chicken pieces in the flour mixture, coating each side completely.
• Heat oil in a Dutch oven over medium heat. Cook chicken in the hot oil, turning occasionally, until evenly browned, 5 to 6 minutes. Stir in sausage; cook until browned, 5 to 6 minutes. Add onions; cook until softened, 5 to 6 minutes.
• Stir chicken stock, garlic, and bay leaves into the Dutch oven; cover and cook until chicken is very tender, about 3 hours. Stir in green onions before serving.

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.

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.

FIESTA CONCH

Steps:

• Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
• Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
• Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.