Rocco's Chicken and Chorizo Stew With Mustard Greens |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Saw this on Good Morning America today. Looked delicious! The cook time (30-60 min) mentioned on the recipe site is (I'm assuming) from start to finish. Ingredients:
2 tablespoons extra virgin olive oil |
1 (6 ounce) chorizo sausage, cut into a small dice |
3 tablespoons amore garlic paste or 9 garlic cloves, chopped |
salt & freshly ground black pepper |
5 cups cleaned chopped mustard greens |
1 teaspoon crushed red pepper flakes |
2 (14 1/2 ounce) cans swanson low sodium chicken broth |
1 cup frozen corn kernels |
1 1/2 lbs warm rotisserie chicken, torn into chunks |
Directions:
1. Heat olive oil in a large saucepan over medium heat. When oil is hot, add chorizo and cook until fat starts to render, about 2 minutes.
2. Stir in garlic paste and cook, stirring, for about 1 more minute. Turn heat up to high and add mustard greens; season to taste with salt and pepper. Cover and cook until greens are wilted and tender, about 4 minutes.
3. Add red pepper, chicken broth, and corn. Bring to a simmer. Add chicken. Season to taste with salt and pepper and serve.
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