Spicy Kolbassa & Chicken Stew

18 reviews
2.5 18

Cut everything up in 15 minutes and you can have this hearty, one-pot dinner on the table in an hour. Smoky chicken kolbassa is a good alternative to higher fat sausage meat and it goes well with lean chicken. The honey helps to round out the flavour of the spices and reduce the acidity of the tomatoes. Garnish with sour cream or thick Greek yogurt to contrast the heat of the hot chili pepper.

  • Serves: 6
  • Prep Time:
  • Cook Time:
  1. Prepare the vegetables. Dice the onion and mince the garlic. Slice peppers into strips and cut mini potatoes, skin on, in half. Set aside.
  2. Cut the kolbassa sausage in half lengthwise. Remove casing (peel). Slice into half moon pieces about 1/4 inch (0.6 cm) thick. Cut chicken breast into 1 inch cubes (2.5 cm). Set both aside.
  3. Heat oil in large pot over medium high heat. Fry kolbassa until well browned on both sides. Add diced onion, minced garlic and chicken and stir well.
  4. Sprinkle over chili powder, ground cumin, ground allspice, dried oregano, red hot chili pepper flakes and freshly ground black pepper. Pour over the can of diced tomatoes with juices, chicken broth and honey and stir well. Add the reserved mini potatoes. Cover, bring to a boil, and reduce heat to medium and cook for 25 minutes. emove lid and cook and additional 20 minutes to reduce juices.
  5. To serve, ladle into bowls and garnish with a dollop of sour cream (or thick Greek yogurt) and a sprig of parsley or your favourite fresh herb (optional garnish).

If you require a gluten free version of this recipe make sure you use a gluten free Kolbassa.

1 Reviews

  1. CroppedImage106106-PROFILE_55cc5f4a021da-5397
    Louise R

    Bravo de bonne recette santĂ© pour les fĂȘtes bien penser..

    9 months ago

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