Published by
Dalisa
Chorizo and coq au porc stew
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Baking — 2 hours and 30 minutes
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Preparation — 30
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Servings — 6
Ingredients
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1 package (450 g)
Dalisa chorizo sausages
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2
Dalisa coq au porc (chicken and pork) medallions
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4-6
large yellow potatoes
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3
red peppers
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796 ml
crushed tomatoes
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2 l (8 cups)
chicken broth
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6
cloves garlic, minced
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15 ml (1 tbsp.)
sweet paprika
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3
bay leaves
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125 ml (½ cup)
red wine vinegar
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Vegetable oil
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Salt and pepper
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1
baguette for serving
Preparation
- Over high heat, heat a little bit of oil in a large saucepan and brown coq au porc medallions. Once browned, set aside.
- In the same pot, brown chopped chorizo sausages.
- Cut peppers into strips and add to pot. Cook for 3 to 4 minutes.
- Add bay leaves, paprika and garlic.
- Deglaze with red wine vinegar.
- Add crushed tomatoes and about ¼ cup of water. Stir to combine.
- Place coq au porc medallions on top and pour in chicken broth.
- Bring to a boil, then reduce heat to medium.
- Add peeled, diced potatoes.
- Simmer uncovered for 2 hours and 30 minutes.
- Serve with a piece of bread.
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