Shai's Portuguese Chorizo & Veggies over noodles

Shai Hernandez-Patterson

By
@ShaiHernandez

One day I had off from work. My Partner was at work & I was bored. I had some left over veggies from the farmers market. So i decided to get creative.

Every time I do this, Everybody raves about the end result. but when asked for the recipe, i never have one because i never measure, nor write down what I am using. I just go with whatever feels good in my soul.

This recipe seems like alot of steps but it really isn't. I decided to type this recipe and take pics as I was making it. this way I can make it again as well as share it with others.

I hope you enjoy


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Ingredients

4
ears of corn
oleo
onion powder
crushed red pepper flakes
mayonnaise
kosher salt
3
carrots
dried rosemary
raw honey
kosher salt
freshly ground black pepper
1 large
yellow squash
1 large
green pepper
3 medium
tomatoes, diced
celery salt
2 c
cooked chopped chicken
1/2 tsp
cumin
1 lb
portuguese chorizo

Directions Step-By-Step

1
Remove Kernels from the 4 ears of corn. Set aside
2
Peel & Chop The carrots - set aside
3
Remove casings from Chorizo. Only use the Portuguese style. If you cannot get fresh chorizo from a local Portuguese market, check with your local markets to see if they carry it. A common brand found in many stores is Caspars. Anyway remove dice the chorizo then saute it, remove from skillet and set aside.
4
Over medium heat in a large skillet, melt 3 tablespoons of oleo, and add the corn, 2 teaspoons onion powder, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon salt and 2 teaspoons mayonnaise. Stir, until thoroughly mixed. Cover and cook, stirring occasionally over medium heat about 10-15 minutes. Remove mixture from skillet and set aside.
5
to the same killet Melt 2 tablespoons oleo, Add the carrots, 1 teaspoon ginger, 1 teaspoon onion powder, 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper, 3/4 teaspoon dried rosemary, 2 teaspoons raw honey with approximately 2 cups of hot water. Stir. let simmer until carrots are tender and water is reduced & thickened. Carrots will have the appearance of being glazed. using a slotted spoon remove from skillet.
6
Peel Seed and dice the yellow squash. Seed and dice the Green Pepper. Slice and dice the tomatoes.
7
Using same skillet met 2 tablespoons oleo, then add the squash, tomatoes, & diced peppers along with about a half cup water, 1/2 teaspoon celery salt, 1/2 teaspoon ground black pepper, and 1 teaspoon garlic powder. Stir and cover. let simmer until tender. About 10 minutes over medium heat.
8
then add to the skillet with the squash mixture the corn & Carrots and the chicken and combine. Stir in 1/2 teaspoon of cumin, and the chorizo & Heat through thoroughly .
9
Now Sometimes I like to serve this over Jasmine Rice, Sometimes over buttery egg noodles,
or sometimes I like to cook a package of egg noodles according to package directions. then stir into the mixture.

About this Recipe

Course/Dish: Chicken, Pork