shai's portuguese chorizo & veggies over noodles

★★★★★ 1 Review
ShaiHernandez avatar
By Shai Hernandez-Patterson
from Worcester, MA

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

Ingredients For shai's portuguese chorizo & veggies over noodles

  • 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 lg
    yellow squash
  • 1 lg
    green pepper
  • 3 md
    tomatoes, diced
  • celery salt
  • 2 c
    cooked chopped chicken
  • 1/2 tsp
    cumin
  • 1 lb
    portuguese chorizo
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How To Make shai's portuguese chorizo & veggies over noodles

  • 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.

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