Thursday, December 19, 2013

Chicken with Chorizo Sausage and Sweet Potatoes

Hello my foodie friends! I hope you're ready for the holidays because I'm not! It's been a bit crazy with finals and shopping... and shopping. :)

But through all the stress something fun did happen! While procrastinating writing a school paper, I met a new blogger friend (Dirk, the sarcastic German) who happens to cook. Yay! He gave me his recipe for this yummy meal that I'm going to share with you today. Definitely check out the link-- he has other yummy looking recipes and I'm dying to try some of his German meals!

However, I did make a few adjustments to his original recipe because that's what I do. Surprise surprise!

Orange Chicken with Chorizo Sausage and Sweet Potatoes

Chicken and Chorizo sausage recipe #glutenfree

What You Need:
  • 3 chicken breasts, cubed
  • 3 TBSP tapioca flour 
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 4 small chorizo sausages, sliced (casings removed)
  • ¼ c white wine (optional)
  • ¼ c chicken broth (optional)
  • 1 large sweet potato, cubed 
  • ½ red onion, chopped chunky style
  • 3 cloves of garlic, minced
  • 2 TBSP fresh oregano, chopped
  • 1 orange's zest
  • 1 orange's juice
  • Salt and pepper
  • Eggs (optional as a topper)
That may look like a large list, but seriously-- this is simple!
  1. Heat a skillet on medium high heat with a bit of oil (I used coconut cuz it's healthy) or butter (it's delicious). If you have a cast iron skillet-- it's great for this recipe.
  2. Place the chicken cubes in a ziplock bag with the tapioca flour, garlic powder and paprika. Shake it until the chicken is well coated with the flour mix.
  3. Remove any excessive flour and put the chicken in the hot skillet, tossing frequently until browned. Remove from skillet and add the chorizo for just a minute or two and then add them in the bowl with the chicken.
  4. OPTIONAL (but recommended): If your cooking adventure is anything like mine, you will notice you have some nice bits of browned meat on the bottom of your pan. Add the ¼ c of wine and ¼ c of broth to the skillet and scrap up all those bits. Let it simmer for a bit until it thickens slightly (reduces by about half), then remove it from the pan and toss it in a bowl.
  5. Now add the sweet potato cubes and the onion to the skillet, tossing frequently. The onions will brown up so if you don't like brown onions, then add them later, but if you enjoy slightly burnt things-- add them now. I really do love slightly burnt onions-- I may be weird and that is entirely possible, but mmmm….they are delicious.
  6. The potato will need to cook for about 15 minutes or more depending on how big your cubes are-- keep tossing them in the pan or they will burn! When you think they're ready, grab the biggest piece and take a big ole bite to test them out. If they are just a little undercooked (a little firm, yet soft enough to easily bite through) add the minced garlic and cook another 1-2 minutes.
  7. Add the meat and the liquid you reserved from earlier back into the skillet with the potatoes/onion. Add half the oregano, the orange zest and the liquid from the orange. Toss to make sure everything is fully coated with the sauce. I let it cook for a few minutes until the liquid was pretty much absorbed into the food. 
  8. Season with salt and pepper and serve topped with chopped fresh oregano. Yum Yum Yum!!
It's also awesome for breakfast-- just add an egg or two!

#Breakfast chicken and chorizo sausage #glutenfree

Looking for something with less meat, but still Paleo?
Paleo Vegan Roundup

Or maybe you're worried about the Organic egg shortage?
Organic egg shortage- what can we do to support organic production?

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