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Seasoned chicken quarters and sausage simmered in a rich gravy with peppery red tomato rice.
I love making a pot of stewed chicken and sausage once it starts to get cold. Stewed chicken is probably one of the easiest dishes. It requires one pot and a little time but the end results are totally worth it. This stewed chicken is all about that comforting thin gravy. It’s just enough to coat and glaze the meat and vegetables but it’s not enough to weigh everything down. I seasoned it with a bunch of savoriness amplifiers like Worcestershire sauce and dark soy sauce. This dish is super comforting and a great anytime meal. I served this dish with a bowl of quick red rice it’s reminiscent of a stuffed bell pepper minus the entire pepper. Check out my tips and tricks below for the best-stewed chicken and sausage with red rice. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STEWED CHICKEN & SAUSAGE+ RED RICE
red rice: red rice gets its name from tomato paste. think of it like stuffed bell peppers without being served in bell peppers. the rice is sticky and red from simmering in tomato paste that gives the rice a sweet flavor and deep red color.
remove the skin: when stewing or braising chicken remove the skin. the seasoning has trouble penetrating the skin so leaving it on will most likely result in under seasoned chicken. the skin also becomes chewy and gelatinous. the skin can also add a layer of fat as the chicken cooks resulting in an oilier end product.
sausage first: rendering the sausage not only gets it crispy but it’s a nice seasoned layer of flavor to start searing your chicken and vegetables in.
flour: cook your flour. cooking your flour not only helps it seamlessly incorporate into the dish it also adds color. this dish gets color from dark soy sauce and Worcestershire sauce but it all starts with the flour. so cook the flour till it starts smelling nutty and darkens in color.
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