Chorizo & Vegetable Sauté

Chorizo & Vegetable Sauté

Perfect side for Cajun Chicken & Pepper-Olive Mayo.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1 bunch parsley
  • 2.7 oz chicken stock
  • 10 oz chorizo
  • 2 tsp oil
  • oil
  • 2 corn on the cob
  • 2 stalk celery
  • 1 shallot
  • 1 poblano pepper
  • 12 oz potato
  • salt
  • black pepper
  • Step 1

    Step 1

    Garnish the potatoes and chorizo with the chopped parsley.

  • 1 bunch parsley
  • Step 2

    Add the cooked chorizo and broth. Cook.

  • 0.333333333333333 cup chicken stock
  • Step 3

    Transfer to a bowl. Rinse and wipe out the pan.

    Step 4

    Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through.

  • 10 oz chorizo
  • Step 5

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.

  • 1 tsp oil
  • Step 6

    Add the corn kernels. Cook, stirring occasionally, 1 to 2 minutes, or until combined.

  • 2 corn on the cob
  • Step 7

    Add the ingredients and cook.

  • 2 stalk celery
  • 1 shallot
  • 1 poblano pepper
  • Step 8

    In the same pan, heat olive oil on medium-high.

  • 1 tsp oil
  • Step 9

    Remove from the oven.

    Step 10

    Roast 15 to 17 minutes.

    Step 11

    Place an oven rack in the center of the oven; set oven to 450°F.

    Step 12

    Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer.

  • 0.75 lb potato
  • oil
  • salt
  • black pepper
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