This reminds me of some good old days I used to have with my friend Jen. She would come over on Sunday afternoon and we would make this and eat it watching a show called Alias. Yes, we were and still are wild and crazy gals.
On a side note this is another good fall recipe.
Ingredients
1/4 cup essence of Emeril's Spice Mix
1 tbs olive oil
4 chicken thighs (bone in-skin on)
1 medium red onion diced
1 tbs minced garlic
1 lb ground chorizo or hot Italian sausage
1 small red bell pepper cut into matchsticks
1 small yellow bell pepper cut into matchsticks
1 small green bell pepper cut into matchsticks
4 small potatoes cubed
1 14 oz can diced tomato
6 oz large pitted black olives whole
6 oz of chardonnay
parmesan cheese (optional)
chopped cilantro (optional)
In a large bowl combine chicken and essence of Emeril's Spice Mix. Make sure chicken is well coated and set aside. In a 14 in skillet heat olive oil and place chicken in pan browning both sides (about 1 to 2 minutes each side). Remove chicken from pan and set aside. Cook ground sausage until cooked completely through. Remove all but 1 tbs of excess oil.
Add onions and minced garlic cook until onions soften. Stir in bell peppers, potatoes and tomatoes. Nestle the chicken back into the pan and pour chardonnay over entire dish and black olives. Allow to come to a boil. Cover and lower heat to allow a slow simmer for at least 45 minutes. I find the more time you let it cook the better it tastes.
Serve over rice or couscous and garnish with parmesan cheese and cilantro.
On a side note this is another good fall recipe.
Ingredients
1/4 cup essence of Emeril's Spice Mix1 tbs olive oil
4 chicken thighs (bone in-skin on)
1 medium red onion diced
1 tbs minced garlic
1 lb ground chorizo or hot Italian sausage
1 small red bell pepper cut into matchsticks
1 small yellow bell pepper cut into matchsticks
1 small green bell pepper cut into matchsticks
4 small potatoes cubed
1 14 oz can diced tomato
6 oz large pitted black olives whole
6 oz of chardonnay
parmesan cheese (optional)
chopped cilantro (optional)
In a large bowl combine chicken and essence of Emeril's Spice Mix. Make sure chicken is well coated and set aside. In a 14 in skillet heat olive oil and place chicken in pan browning both sides (about 1 to 2 minutes each side). Remove chicken from pan and set aside. Cook ground sausage until cooked completely through. Remove all but 1 tbs of excess oil.
Add onions and minced garlic cook until onions soften. Stir in bell peppers, potatoes and tomatoes. Nestle the chicken back into the pan and pour chardonnay over entire dish and black olives. Allow to come to a boil. Cover and lower heat to allow a slow simmer for at least 45 minutes. I find the more time you let it cook the better it tastes.
Serve over rice or couscous and garnish with parmesan cheese and cilantro.
No comments:
Post a Comment