mark's chicken sausage & shrimp perloo
(4 ratings)
This is a great recipe. Taste even better the day after.
Blue Ribbon Recipe
What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.
— The Test Kitchen
@kitchencrew
(4 ratings)
yield
6 -8
prep time
30 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For mark's chicken sausage & shrimp perloo
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2 Tbspextra-virgin olive oil
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1fryer chicken cut in pieces
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1 lbsausage links cut into 1/4
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2 conions chopped
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1red bell pepper seeded and chopped
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1datil pepper seeded and cut in half
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3 Tbspchopped parsley
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koser salt season to taste
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black pepper to taste
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3 mdtomatoes peeled, seeded, chopped or 1 can chopped tomatoes with juices
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1 Tbspminced garlic
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1bay leaves
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1 1/2 cyellow seasoned rice
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3 cchicken broth
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35 lglarge shrimp or 45-50 small
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5scallions chopped
How To Make mark's chicken sausage & shrimp perloo
Test Kitchen Tips
As a little time-saver, try placing the pepper(s) in a cheesecloth sack for easy retrieval before serving.
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1In a large pot, heat olive oil over medium-high heat.
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2Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
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3Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
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4With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
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5Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.
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Categories & Tags for Mark's Chicken Sausage & Shrimp Perloo:
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