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Spicy Kolbassa & Chicken Stew

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: 15 min
Cook Time: 45 min

Ingredients

1 cup onion, diced
4 garlic, cloves, minced
1 red pepper, fresh, medium, sliced
1 yellow pepper, fresh, medium, sliced
⅔ lb mini potatoes, skin on
250 g chicken kolbassa sausage
6 chicken breasts, boneless, skinless (about 450 g)
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin, ground
⅛ tsp allspice, ground
1 tsp oregano, dry
¼ tsp red hot chili pepper flakes (more or less to taste)
¼ tsp black pepper, freshly ground
28 fl oz tomatoes, canned, diced
1 cup chicken broth, low sodium, ready-to-serve
1 tbsp honey
6 tbsp sour cream 14% MF (or thick Greek yogurt)
6 sprigs parsley, fresh (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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 ¼ 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).

Helpful Tip

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

Nutrition Info

Per 425 g serving Amount
Calories320
Protein26 g
Fat12 g
Saturated Fat2.5 g
Carbohydrate27 g
Fibre4 g
Sugar9 g
Cholesterol95 mg
Sodium660 mg
Per 425 g serving % Daily Value
Potassium27
Calcium10
Iron20
Vitamin A30
Vitamin C230
Vitamin B638
Vitamin B1217
Folate23
Zinc24