recipe: Chicken and Chorizo with Lima Beans, Kale and Tomatoes a simple recipe featuring farmers market and garden produce
Peggy Lampman | Contributor
Fresh shelled lima beans were winking at me at the farmer's market insisting I buy a couple of packs. Usually these unctuous, starchy beans inspire another August recipe favorite, Succotash, but today I wanted to use some of the Tuscan kale abundant in my garden as well as a link of chorizo sausage I froze last month.
That link of chorizo was a time-saving work horse as it supplied much of the seasonings and flavor in this simple recipe.
1/2 pound (1 link) chorizo sausage, cut into 1/2 inch circles
1 1/2 pounds skinlesss boneless chicken breast, cut into 1-inch pieces
1 tablespooon olive oil
2 cups lima beans
6 cups kale, leaf only, center veins and stems removed, chopped
4 large ripe tomatoes, cored and chopped (3 cups)
1 1/2-2 1/2 cups water
1 teaspoon garlic
2 teaspoons chopped thyme
As much basil as you can spare, chopped
Cooked rice or other grain (optional)
1. SautÃ© sausage in a large skillet over medium high heat 2 minutes to season the oil with spicy flavor. Add chicken to pan and brown sausage and chicken on both side, cooking until they are almost done, about 7-8 minutes. Remove and leave fat in pan.
2. Add lima beans, kale and tomatoes. Saute over medium heat, occasionally stirring, until lima beans are creamy and tender, about 30-40 minutes, add water as needed in 1/2 cup increments when mixture becomes dry.
3. Stir in in garlic, chorizo and chicken and simmer an additional 3 minutes. Stir in herbs and cooked rice, if using. Simmer to taste with kosher salt and freshly ground pepper and serve.
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