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Ingredientes
- 1 lb smoked bratwurst, andouille sausage, or possibly Hungarian sausage cut into rounds
- 6 lrg chicken thighs - (abt 2 1/4 lbs)
- 3 c. minced onions
- 2 1/3 c. minced green bell peppers
- 1 1/4 c. minced red bell pepper
- 6 lrg garlic cloves minced
- 3 Tbsp. minced fresh oregano
- 2 Tbsp. minced fresh thyme
- 1 Tbsp. paprika
- 1 can diced tomatoes with juice - (28 ounce)
- 1 can low-salt chicken broth - (14 1/2 ounce)
- 1 c. dry white wine
- 3/4 c. sliced pimiento-stuffed green olives
- 1 lb uncooked large shrimp peeled, deveined
Direcciones
- Saute/fry sausage in a heavy large pot over medium till brown, about 4 min. Transfer to large bowl.
- Sprinkle chicken with salt and pepper. Add in chicken to pot and cook till browned, about 3 min per side. Transfer chicken to bowl with sausage. Pour off all but 1 Tbsp. pan drippings.
- Add in onions and bell peppers to pot; saute/fry till golden, about 15 min. Add in garlic, oregano, thyme and paprika; saute/fry 2 min.
- Return sausage, chicken and any accumulated juices to pot. Add in tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer till chicken is cooked through, about 25 min.
- Uncover pot. Add in olives and simmer till chicken is very tender and liquid is reduced to thin sauce consistency, about 40 min.
- Add in shrimp and simmer just till cooked through, about 5 min longer. Season to taste with salt and pepper.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 6 servings | |
| Calories 538 | |
| Calories from Fat 298 | 55% |
| Total Fat 33.17g | 41% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 0.1g | |
| Cholesterol 212mg | 71% |
| Sodium 267mg | 11% |
| Potassium 861mg | 25% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.6g | 4% |
| Protein 37.3g | 60% |
