Incredibly flavourful with a hint of heat, and filled with bite sized cuts of Chicken and Sausage, make this dish is a winner at any dinner table.
|1||Package (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into bite-size|
|2 tsp||(10 mL) Paprika|
|1 tsp||(5 mL) Smoked paprika|
|Salt and Pepper|
|.33 cup||(80 mL) Vegetable oil, divided|
|1||Chorizo sausage, sliced|
|.25 cup||(60 mL) Butter|
|.5 cup||(125 m L) Flour|
|2||Cloves garlic, minced|
|1||Yellow pepper, chopped|
|1||Rib celery, chopped|
|4 cups||(1 L) Chicken broth|
|2 cups||(500 mL) Drained canned diced tomatoes|
|1 cup||(250 mL) Sliced okra|
|1 tbsp||(15 mL) Worcestershire|
|Dash hot sauce|
|.5 tsp||(2 mL) File powder (optional)|
|Celery leaves for garnish|
COMBINE chicken pieces with paprika, smoked paprika, cayenne, salt and pepper in a bowl. Heat 1 tbsp (15 mL) oil on a large pot or a Dutch oven over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, or until golden brown, stirring occasionally. Remove from the pot with a slotted spoon. Set aside. Add chorizo to the same pot. Cook for 2-3 minutes until golden brown. Remove from the pot with a slotted spoon and set aside with chicken.
MELT butter and remaining oil in the pot. Sprinkle in the flour and cook over medium heat, stirring, for 10-15 minutes or until deep brown in colour. A nutty aroma will develop. Add onions, garlic, peppers and celery. Cook on medium-low for 4-5 minutes and stir in the broth. Once smooth, add bay leaves, thyme, okra, Worcestershire, hot sauce and file powder, if using. Stir to combine and return chicken and sausage to the pot. Simmer for 30 -35 minutes and serve garnished with celery leaves.
Serve over steamed rice or with crusty bread.
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