A long time ago, I worked at a place that did grilled chicken and linguica braised in BBQ sauce it was smoky and sweet with huge tomato-ey goodness flavor. When we were processing one of our pigs a few months back, I made linguica for the sole purpose of making it.
So last week, I pulled out a chicken, and my homemade linguica, which I was so proud of, and set out to grill it- yes, in the middle of winter…. what can I say, I suffer for my art 🙂 . The weather, on the otherhand, was against me. It was windy. Really windy. Like gale force winds. Hurricane katrina gale force winds. My BBQ actually ended up on it’s keister and in many parts.
Needless to say, I readjusted and did an adapted version and in a comforting stew. It seemed appropriate given the blustery weather. It was delicious- I finished it with a few green onions and it really brightened it up. In hindsight, cornbread would’ve been awesome with it… Next time. This makes a big pot, so there is plenty of leftovers!
Chicken, Linguica and Basmati Rice Stew
3 sticks of linguica, casing removed and then sausage diced
4 cans of tomatoes, crushed (home made if available)
chicken stock (see below)
3 onions, peeled and diced
2 carrots, peeled and diced
1 parsnip, peeled and diced
cooked cold basmati rice (about 2 cups or so….)
tobasco & worcestershire sauces
salt and pepper
Heat a large pot (your stockpot) over medium heat. When the pot is heated, add the linguica and saute. Lots of fat will come out, so no need to add any- when the sausage is starting to brown, add diced onions. Cook until onions are translucent- make sure you smell it! Add remaining vegetables. Cover with chicken stock and tomatoes. Cook over medium low heat until vegetables are fork tender, season with salt and pepper and add tobasco and worcesterhire to taste. Cool with your pot set in a sink filled with cold water and add rice and chicken. Add the rice and chicken while the liquid is stll hot will just keep cooking the rice and it will swell up and be no longer recognizeable…and the chicken goes stringy… Reheat as needed. And it freezes really well!
1 chicken, that fits into your stock pot
3 peeled carrots
3 peeled onions
2 bottles of beer
2 tablespoon yellow mustard seeds
1 tablespoon fennel seeds
2 bay leaves
1 teaspoon celery seeds
1 tablespoon dried tarragon
1 tablespoon sweet basil
1 tablespoon dried oregano
1 tablespoon peppercorns
cold water to cover
Put everything in a pot, cover it with water. Heat over medium high heat until it just starts to boil, reduce heat so that you have lazy bubbles hitting the surface. Let this go for 3 to 4 hours. You may need to top it up with a bit of cold water from time to time. Remove from heat and let cool enough to feel comfortable straining it. I actually cooled mine overnight with the chicken in the liquid, when you cook something in liquid, it dries out if you cool it out of the broth. Scrape the fat of and heat the stock up to loosen it. Strain and reserve the liquid. Separate the chicken from everything else, which can go to the compost bin. Pull the meat off of the chicken bones, tearing it into bite sized pieces. Refrigerate until needed.