We live in the historic northeast-end of our city, which means our neighborhood is filled with old houses and possesses a rich ambiance of the past.
Our house is approximately 90 years old and we’ve spent the last 7 years of ownership remodeling and fixing it up as time and money permit. We still have a ways to go, and who knows if we’ll be living here in 5 or 10 years. But while we’ve lived here, we’ve enjoyed some really fabulous food in our little kitchen.
This recipe is dedicated to our neighborhood because it represents our life here, and the many diverse elements which make up this neighborhood and its residents.
Although it is not a Basque recipe, the Italian sausage in it reminds me of the well-known dish that is loved by so many people in our city and other many other regions – Paella, a Spanish dish traditionally served with chorizo. Our city has a variety of ethnic populations, Basque people being one of the more well-known ones. It has been through this exposure to Basque culture that my husband and I have grown so very fond of their food and anything closely resembling it.
I’m very big on one-pot recipes, and just like long-time favorite recipes like Paella, this dish surely delivers in taste and intrigue.
We did not prepare ours with rice, but there’s no doubt it would taste great with this meal. You could also use beer if you were feeling just a bit adventurous, in the true Paella tradition.
- your favorite chicken parts – depending on your preference, you can use boneless or bone in, cooked and diced up if boneless
- Italian sausage (we used U.S. Wellness Meats Italian Pork Sausage), cooked and sliced into 1-inch pieces
- 2 cups chicken stock
- 1 cup filtered water
- 2 bell peppers – we used red and green
- 1 medium onion, diced
- 6 diced organic tomatoes or 1 can of diced tomatoes
- 2 or 3 cloves garlic, minced
- 1 to 2 teaspoons paprika
- sea salt and pepper to taste
- Melt butter in a large pan or pot (we use stainless steel), and put in garlic and onions to sauté for about 2 or 3 minutes.
- Add in bell peppers, tomatoes, meat and seasonings.
- Stir and add chicken stock and water. Turn up heat, stir, and allow to simmer for 3 – 4 minutes.
- Turn heat down to low, covered, and cook at least one hour or longer.
- Serve with bread and/or a green salad with home-made dressing.
Serves 3 – 4 people.