Chourico and Vegetables is made with Portuguese Chourico Sausages, Potatoes, Carrots, Garlic & Onions in a Vibrant & Zesty Pimento Sauce. This dish is a wonderful heart-warming option, perfect as a main course or a side alongside a main protein like chicken quarters. You can cook the chicken quarters with the vegetables, then strain and reduce the braising liquids into a sauce to drizzle over the chicken.
Servings: 4 portions
Equipment
- 1 Braising Pan or Casserole with lid
Ingredients
- 1 lb Chorico Sausages or Chourico Meat - about 1 lb (ca. 454 g) or more
- 2 Med Potatoes - diced 1 inch
- 2 Med Carrots - sliced 1/8 - 1/4 inch
- 1 Large Onion - quartered, sliced or diced
- 3-5 Cloves Garlic - Minced, Chopped or left whole
Braising Liquid
- 1 C Wine or Beer
- 1/4 C EVOO, Lemon Juice, & Sweet Pimento Paste - each
- 1 Tbl Hodi Smoked Paprika - or other high quality smoked paprika
- 1/8 tsp Ground Bay Leaves - or 1-2 whole Bay leaves added
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tap Black Pepper
- 1/2 tsp White Pepper
Instructions
- Preheat the oven to 375 F, middle rack position. Combine the braising liquid ingredients into the pan and mix. Prepare the Vegetables and add them to the Pan along with Chourico Meat. If using Sausages, tear or chop into chunks and add them in.
- Cover the pan and transfer to the oven to cook for 45 minutes, or until the vegetables are just tender. Toss the Vegetables about halfway through. Then remove the cover, mix and continue to cook for another 15 minutes uncovered.
- Remove from the oven and set aside while covered to further soften the Vegetables and cool down enough that it can be served. Season the Vegetables if needed with Salt & Pepper.
Notes
For the Slow Cooked version, cook at 250 F, covered for 1 1/2 hours to 2 hours for very soft vegetables. Stir it around halfway through and let rest while still covered before serving. Season with Salt & Pepper if needed.