Tuesday, February 15, 2011

Chicken Sausage Peppers


I needed a quick meal and tried the Food Network Chicken Sausage Peppers recipe.  It was easy, fast, and delicious.  I substituted out a few things (oil for butter, sweet rice flour for all purpose flour, and chicken broth for wine).  I also added a few more ingredients ( the paprika, sugar, and vinegar).  If you want to see the original recipe, click on the link above.  The original recipe called for pickled cherry peppers, which I didn't have on hand, that is why I added the sugar and vinegar.
  • 2 Tbsp extra virgin light olive oil
  • 1 lb sweet or hot Italian sausage cut into chunks
  • 1 lb skinless chicken breasts cut into chunks
  • salt and pepper
  • 1 1/2 Tbsp sweet rice flour
  • 1 small onion chopped
  • 1 green pepper
  • 1 red pepper
  • 3 cloves garlic chopped
  • 1-1/4 cup chicken broth
  • 1/4 cup fresh parsley chopped
  • 2 tsp Spanish smoked paprika*
  • 1 tsp sugar*
  • 1/2 tsp vinegar*
  1. Heat oil in a large skillet over medium high heat.  Cook sausage about 2 minutes.  Season the chicken with salt and pepper, then dregde in the flour and add to the skillet.  Cook for about three minutes, so that it is cooked on the outside but not cooked through.  
  2. Add the onions, garlic, peppers.  Cook for about 3 minutes.  Add the broth scraping up any bits on the bottom of the pan.  Add the seasonings, paprika, sugar, vinegar, and salt and pepper to taste. Let simmer for five minutes.  
  3. Serve over rice. 
Cook's Note:
 * I always start off with these amounts and taste, adjusting the amounts to taste.  I find in dishes with vinegar, such as sweet and sour and things pickled, that it is best to adjust to the individuals taste and the amount of liquid left in the pot.  Some people like more sweet than sour, and vica versa; just adjust accordingly.
     Be sure to use a good quality smoked paprika.  It really makes a difference in taste.  I have used the big warehouse store kind like you find at Sam's Club, Costco, or B.J.'s and the depth of smokiness just isn't there.  You end up using more, just to get a hint of taste.

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