Post by wilderness on Dec 19, 2019 8:29:28 GMT -5
FIESTA CHICKEN AND SAUSAGTasty
2005
4lb chicken pieces (I usually use skinless, boneless pieces because there's less fat maybe about 1 1/2 - 2lbs chicken)
1 tsp oregano
1 tsp marjoram
1 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 tbsp olive oil
1 lb spice Italian sausage, sliced
Onions about 1 cup or to taste
1 head garlic, separated in cloves
4 carrots, chopped into chunks
1 each red and yellow pepper, cut into chunks
1 28ox can tomatoes, drained
In a plastic bag, combine the seasonings. Add the chicken and rub the mixture into the meat. Refrigerate for about an hour. In a large skillet, heat 1 tbsp of oil.
Cook the sausages for about 10 minutes. Remove sausages to oven proof dish and add the chicken to the skillet with remaining oil, if needed.
Add the chicken to the ovenproof dish and then add the onions and saute for a few minutes, then add the garlic and continue to cook for one minute. Transfer this to the ovenproof dish. Add then carrots, peppers and tomatoes to the pan and allow to simmer for about 10 minutes. Add this to the dish with the meat etc. Cook in the oven for about 45 minutes to an hour, until the chicken is no longer pink and the carrots are cooked.
2005
4lb chicken pieces (I usually use skinless, boneless pieces because there's less fat maybe about 1 1/2 - 2lbs chicken)
1 tsp oregano
1 tsp marjoram
1 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 tbsp olive oil
1 lb spice Italian sausage, sliced
Onions about 1 cup or to taste
1 head garlic, separated in cloves
4 carrots, chopped into chunks
1 each red and yellow pepper, cut into chunks
1 28ox can tomatoes, drained
In a plastic bag, combine the seasonings. Add the chicken and rub the mixture into the meat. Refrigerate for about an hour. In a large skillet, heat 1 tbsp of oil.
Cook the sausages for about 10 minutes. Remove sausages to oven proof dish and add the chicken to the skillet with remaining oil, if needed.
Add the chicken to the ovenproof dish and then add the onions and saute for a few minutes, then add the garlic and continue to cook for one minute. Transfer this to the ovenproof dish. Add then carrots, peppers and tomatoes to the pan and allow to simmer for about 10 minutes. Add this to the dish with the meat etc. Cook in the oven for about 45 minutes to an hour, until the chicken is no longer pink and the carrots are cooked.
