More Pantry Cooking

March 8, 2007 · 0 comments

in chicken/poultry,healthy,mexican/tex-mex

About a month ago, I bought some chipotle flavored chicken sausage from Trader Joe’s. I had never tried chicken sausage before (and to be honest, didn’t know if I wanted to…what can I say, I grew up on fatty, porky Greek sausage) but I wanted a new lean meat in our dinner rotation, so I picked up a pack. I froze it when I got home and finally got around to using it tonight, in a dish that used up some of my most common pantry ingredients. The sausage had good flavor (sure, it’s no pork but I was pleasantly surprised with how tasty it was) and I look forward to trying out some of TJ’s additional chicken sausage flavors.

Pantry Chicken Sausage and Veggies
Serves 4

1 tablespoon olive oil
1 onion, diced or sliced
1 bell pepper, sliced (I used red)
3 cloves garlic, minced
4 links chipotle chicken sausage, sliced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 tsp. cumin
1 tsp. oregano
salt and pepper
2/3 cup corn

Heat oil in a saute pan. Cook onions and bell pepper until tender. Add in garlic and cook until fragrant, about 30 seconds.

Add chicken slices and brown on both sides.

Add diced tomatoes, black beans, cumin, oregano, salt and pepper. Bring to a boil and then reduce heat to a simmer. Simmer long enough that ingredients meld and you get the flavor you want, and your sausage is cooked through.  Add additional spices or salt and pepper as necessary.

Stir in corn (I used frozen) and simmer an additional 5 minutes.

We had this over brown rice.

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