This smoky, protein-packed stew is a comforting meal that can be much-appreciated after a long-day at work or on a cold or rainy day. Filled with protein-rich legumes, starchy vegetables, and smoky chorizo or linguica along with lean chicken sausage, it's easy to enjoy the aromatics and flavors that come from this nutrient-packed one-pot meal. Leftovers keep refrigerated for up to 4 days and freeze well in a freezer-safe container.
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
2 Tablespoons canola oil 1 pound raw linguica or chorizo or chorizo chicken sausage, sliced
1 pound raw chicken sausage, sliced
2 cubanelle peppers or Hungarian wax peppers, diced (4 oz diced)
2 teaspoons dried oregano
1 medium yellow onion, diced (7 oz diced)
3 cloves garlic or 1 Tablespoon minced garlic
15.5 oz can low-sodium red kidney beans, drained and rinsed
15 oz can pigeon peas, drained and rinsed
2 medium carrots, unpeeled and diced (5 oz diced)
2 pounds of batata or sweet potato or mix of both, chopped into cubes
1 pound of calabaza / pumpkin or butternut squash, chopped into cubes
2 quarts (64 fluid oz) water
1 cup long-grain white rice, rinsed 1 Tablespoon sazon (see “Homemade Sazon” recipe)
1 Tablespoon dried cilantro
1 Tablespoon kosher salt, optional
2 teaspoons ground pepper
1. In a big deep-bottom pot, heat the oil over medium heat.
2. Add raw sausage, cooking and stirring until browned.
3. Stir in cubanelle peppers, oregano, onion, and garlic. Cook while stirring until onion is translucent.
4. Stir in beans, pigeon peas, carrots, batata / sweet potato, and pumpkin. Cook and stir for one minute until ingredients are well-mixed.
5. Pour in the water. When the water breaks the boil, add rice and sazon and mix well. Cover the pot.
6. Cook over low simmer for 15-20 minutes until the rice and squash are tender. Stir frequently while cooking to prevent the ingredients from sticking to the bottom of the pot.
7. Season with dried cilantro, kosher salt if desired, ground pepper. Add additional spices to taste.
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