Chicken with sausages

Name: Chicken with sausages - Dorli C.
Ingredients: a chicken a piece of smoked sausage 4 tablespoons of oil 1 tablespoon of vegeta salt; pepper oregano; 1 tablespoon hot paprika a pinch water

Meat - Chicken with sausages by Dorli C. - Recipia

Chicken with Sausages I made this recipe on a day when I had a whole chicken and a leftover smoked sausage from other meals in the fridge. It's simple to prepare, doesn't require many ingredients, and the steps are straightforward. You don't need any special utensils or techniques, making it perfect when you want something quick with readily available ingredients. I usually make it in the evening for a warm meal, especially when I don't feel like spending too much time in the kitchen. Quick Info Total time: about 45 minutes Preparation time: 10-15 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: chicken stew, main dish Ingredients one whole chicken one piece of smoked sausage four tablespoons of oil one tablespoon of vegeta salt and pepper, to taste one tablespoon of oregano a pinch of hot paprika approximately 3 cups of water Preparation Steps 1. Wash the chicken well. I usually remove the skin for a lighter version, but you can leave it on, depending on your preference. Place the chicken in a pot and add 3 cups of cold water. 2. Let the chicken boil over medium heat for about 15 minutes. It doesn't need to be fully cooked, just starting to soften. Skim off any foam that gathers on top. 3. Remove the chicken from the water onto a cutting board and cut it into as equal pieces as possible. I use a good knife to avoid shredding it, but they don't have to be perfect cubes. 4. Put the cut pieces back in the water and let them boil for another 10 minutes. They will tenderize further and soak in more flavor. 5. Meanwhile, slice the smoked sausage into rounds or pieces as you like. 6. In a large pot, pour in the oil and add the drained chicken pieces. Add one cup of the water in which the chicken boiled. Keep the rest of the water aside, in case you need more. 7. Sprinkle vegeta, salt, pepper, oregano, and hot paprika over the meat. You can adjust the seasonings based on how salty or spicy you want it. 8. Let the chicken cook uncovered until the liquid reduces. It shouldn't disappear completely, just enough to prevent the meat from sticking to the bottom of the pot. If you notice it starting to stick too much and it hasn't browned yet, add a tablespoon or two of the reserved liquid. 9. When the water has reduced, check if the chicken has browned slightly on the edges. Then add the sliced sausage. Gently stir to avoid breaking the meat. 10. Let everything cook for another 10 minutes to allow the sausage to infuse its flavor and blend with the chicken. Occasionally turn the pieces carefully. 11. After 10 minutes, turn off the heat. The dish is ready to serve. Why I make this recipe often I like that it doesn't give me headaches. The ingredients are handy, the cooking time isn't long, and I don't have to watch it constantly. It's hearty, pairs well with simple sides, and keeps for a day or two in the fridge if there are leftovers. Tips and Variations Tips Use a quality smoked sausage for better flavor than highly processed ones. If the chicken is large, adjust the boiling time to avoid it being raw inside. Don't let the meat burn in the pot; just let it get a light crust. Substitutions Instead of a whole chicken, you can use just thighs or breasts, but bone-in meat gives better flavor. Vegeta can be omitted or replaced with preferred dried spices. The smoked sausage can be replaced with another type of cold cut, but it will significantly change the final flavor. Variations You can add bell peppers or onions, but the basic recipe doesn't include vegetables. If you want a more liquid stew, keep more of the boiling water. Serving Ideas I like it with polenta or boiled potatoes. It's also good with fresh bread. For a heartier meal, it goes well with a simple seasonal salad. Frequently Asked Questions How much water should I put at the beginning? The recipe calls for 3 cups of water, enough to cover the chicken while boiling. You can adjust if you have a very large chicken. Can I use only chicken breast? Yes, but it may turn out less juicy and flavorful than with a whole chicken. Can the sausage be added from the beginning? I don't recommend it, as it may get too soft or lose its flavor. It's best to add it at the end when the chicken is almost done. Can the recipe be made without hot paprika? Yes, the hot paprika can be omitted or replaced with sweet paprika, to taste. How long does it last in the fridge? It keeps for 1-2 days in the fridge, in a covered container. Nutritional Values (estimated) One serving (out of 4) has about 350-400 kcal. Protein: 30-35 g Fat: 25-30 g Carbohydrates: under 5 g Values depend on the sausage used, how much oil you actually use, and whether you leave the skin on the chicken. Vegeta and paprika don't add many significant nutrients. These are estimates, not exact calculations. Storage and Reheating It keeps in the fridge, covered, for a maximum of 2 days. It can be reheated either in the microwave or on the stove, with a tablespoon of water, over low heat. I don't recommend freezing, as the texture may suffer, and the sausage becomes rubbery when thawed. It's a dish best consumed fresh or the next day.

Chicken with sausages

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