Brazilian
Chicken, Sausage and Black Bean Stew
1 tablespoon olive oil
3/4 pound smoked sausage, sliced
1 pound fresh boneless, skinless chicken thigh cutlets
1 onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can chopped tomatoes, drained
1 (15-ounce) can black beans, drained, rinsed
- Heat oil in a large skillet or stockpot
over medium-high heat. Add sausage and sauté until browned.
Add chicken and brown on all sides, about 5 minutes.
- Add onion, pepper and garlic; sauté
until soft, about 7 minutes. Add chili powder, salt and pepper.
Mix in the tomatoes and black beans. Reduce heat, cover and simmer
20 minutes or until chicken is cooked thoroughly and tender*.
Sprinkle with hot sauce if desired.
Makes 6 servings.
*Chicken Test for Doneness (per Washington
Fryer Commission)
No matter what method you use for cooking
chicken, the most accurate test for doneness is a meat thermometer.
Since chicken is never ready to be served unless it is done,
always be sure it is completely cooked. Whole or bone-in chicken
should reach an internal temperature of 180 degrees, and boneless
chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.
Recipe provided courtesy of Washington
Fryer Commission.
