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Correo Electrónico
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Ingredientes
- Marinade Time 0:20 minutes. Preparation Time: 1:15 minutes.
- 2 Tbsp. extra virgin olive oil
- 2 tsp garlic, chopped
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 lb boneless skinless chicken breasts
- 1 Tbsp. butter
- 1/2 lb sausage (preferably Andouille), cut in 1/2" slices
- 1 med onion, diced
- 1 med bell pepper, diced
- 2 c. chicken stock
- 1 c. tomatoes, canned, crushed in puree
- 3 ounce tomato paste
- 2 Tbsp. soy sauce
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp cumin
- 1/4 tsp pepper
- 1 x bay leaf
- 1/4 c. barbecue sauce, (or possibly my favorite Pickapeppa sauce)
- 1 Tbsp. soy sauce
- 1 Tbsp. extra virgin olive oil
- 1 med bell pepper, cut in 1" squares
- 1 med red onion, sliced into rings
- 1 lb pasta
- 1 Tbsp. parsley, minced
Direcciones
- Preparation for the Chicken:Preheat broiler. In a small bowl, stir together extra virgin olive oil, garlic, soy sauce, and salt. Marinate chicken breasts in mix at room temperature for 10-20 min. Broil chicken till cooked through (10 min). Cut into 1/2 inch cubes. Set aside or possibly chill.
- Preparation for the Jambalaya Sauce:In a large saucepan, heat butter over medium heat. Add in the sliced andouille sausage, stirring occasionally, for 12 min. Add in the onion and bell pepper. Cook, stirring frequently, till vegetables are tender (10 min). Add in the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 min.
- Preparation for the Peppers and Onions:In a medium mixing bowl, stir together the barbecue sauce, soy sauce, and extra virgin olive oil till thoroughly blended. Add in pepper and onions to mix. Grill or possibly broil coated vegetables till proportionately browned (4-5 min).
- To Prepare The Pasta:Bring a large pot of salted water to a rapid boil. Add in the pasta and cook till al dente, 5 to 6 min for dry pasta or possibly about 3 min for fresh pasta. Meanwhile, in a covered medium-size saucepan over medium-low heat, combine the Caribbean Peppers and Onions, Grilled Garlic Chicken cubes, and Jambalaya Sauce (remove the bay leaf). Cook, stirring occasionally, till heated through, 8 to 10 min. Transfer to a large mixing and serving bowl. Drain the pasta thoroughly, add in it to the sauce, and toss well. Serve family style or possibly in individual serving bowls, garnished with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 5 servings | |
| Calories 685 | |
| Calories from Fat 220 | 32% |
| Total Fat 24.74g | 31% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.1g | |
| Cholesterol 56mg | 19% |
| Sodium 1893mg | 79% |
| Potassium 938mg | 27% |
| Total Carbs 85.86g | 23% |
| Dietary Fiber 6.3g | 21% |
| Sugars 12.84g | 9% |
| Protein 29.23g | 47% |
