Spicy Chicken Wsausage Tomatoes And Olives Recipes

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SPICY CHICKEN W/SAUSAGE, TOMATOES AND OLIVES

Categories     Chicken     Fry     Low/No Sugar     Dinner     Spring

Yield 8 servings

Number Of Ingredients 10



SPICY CHICKEN W/SAUSAGE, TOMATOES AND OLIVES image

Steps:

  • 1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until golden brown on all sides, turning occasionally. Place in slow cooker; top with chicken. 2. Cook onions in the same skillet over medium heat 5 minutes or until softened, stirring frequently. Add garlic and crushed red pepper; cook and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Carefully pour into slow cooker. 3. Cook, cover, on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives. 4. Remove chicken; place in large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

1 1/2 Tbs olive oil
1 lb. mild Italian sausage links (about 5)
8 chicken legs and thighs, skin removed (about 5 lbs.)
2 medium onions, chopped (1 3/4 cups)
3 large garlic cloves, minced
1/2 teaspoon crushed red pepper
3/4 cup red wine or lower-sodium chicken broth
1 (28-oz) can crushed tomatoes
1 tsp salt
1 cup pitted Kalamata olives

HOT CHICKEN WITH SAUSAGES, TOMATOES & PEPPERS

Cook this moreish meat feast of chicken thighs with spicy sausages, tomatoes and peppers. It tastes great served with pilaf rice or mashed potatoes

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 11



Hot chicken with sausages, tomatoes & peppers image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer - one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides - you don't want to cook the chicken through, just get some colour on it - then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
  • Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the 'sauce' that forms around the vegetables halfway through.
  • When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you've roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).

Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

1 tbsp olive oil
8 good-sized skin-on chicken thighs
4 (about 400g) spicy sausages
2-3 roasted red peppers from a jar, depending on their size (Peppadew are good in this)
2 red onions , halved and cut into crescent moon-shaped slices
400g can cherry tomatoes
1 tsp chilli flakes
8 garlic cloves , grated to a purée
2 tbsp sherry vinegar
4 rosemary sprig , leaves picked from 1, the others left whole
125ml chicken stock

SPICY CHICKEN SAUSAGE HASH

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9



Spicy Chicken Sausage Hash image

Steps:

  • Slice whole onion in food processor.
  • Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil, and saute onions until they begin to brown.
  • Mince garlic, and add to onion as it cooks.
  • Remove sausages from casings, and add to pan, stirring to break up into small pieces. Continue cooking.
  • Scrub potatoes and quarter; slice in food processor. Add to pan when the onion has begun to soften, and stir well to separate.
  • Wash, trim, seed and quarter peppers; slice in food processor. Add to pan along with rosemary, stirring often. Season with salt and pepper. Cover, and continue cooking until all the ingredients have softened. Serve.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 15 grams, Carbohydrate 77 grams, Fat 24 grams, Fiber 14 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1033 milligrams, Sugar 17 grams, TransFat 0 grams

16 ounces whole onion or 14 ounces sliced,ready-cut onions
2 teaspoons olive oil
1 large garlic clove
8 ounces spicy low-fat chicken sausage
1 pound thin-skinned potatoes
16 ounces green peppers or 14 ounces sliced, ready-cut peppers
1 teaspoon dried rosemary
1/8 teaspoon salt
Freshly ground black pepper to taste

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS

This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h55m

Yield 6

Number Of Ingredients 19



Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  • Stuff each cherry pepper generously with Italian sausage. Set aside.
  • Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  • Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  • Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  • Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  • Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  • Return to medium-high heat and bring to a simmer.
  • Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  • Garnish with chopped basil, oregano, and marjoram.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 15.7 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 6.2 g, Sodium 2487.2 mg, Sugar 3.1 g

6 (4 ounce) bone-in chicken thighs with skin
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon salt
18 cherry peppers in brine (such as Peppadew®)
6 ounces fresh Italian sausage
2 tablespoons olive oil
1 onion, sliced
1 pinch salt
4 cloves garlic, crushed
1 tablespoon herbes de Provence
½ teaspoon crushed red pepper flakes
1 cup sliced pepperoncini peppers, with liquid
2 cups chicken stock
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram

SPICY SAUSAGE SKILLET

Make and share this Spicy Sausage Skillet recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Spicy Sausage Skillet image

Steps:

  • Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4-5minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  • Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with green onions. Broil until cheese is melted, spotty brown and bubbly.

1 tablespoon olive oil
1 lb smoked sausage, cut into 1/4 inch slices
1 1/2 cups diced onions
2 garlic cloves, minced
2 cups low sodium chicken broth
1 (10 ounce) can ro-tel tomatoes and green chilies, mild
1/2 cup heavy cream
8 ounces penne pasta
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup monterey jack cheese, shredded
1/3 cup thinly sliced green onion

CHICKEN WITH TOMATOES AND OLIVES

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken With Tomatoes and Olives image

Steps:

  • In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

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