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Chicken with Sausage and Peppers (Pollo alla Scarpariello) ~ Serves 6
Ready in 30-60 minutes

Made with salt and pepper, white vinegar, oregano, white wine, garlic, vegetable oil, sweet Italian sausage links, onion, chickens, red bell peppers, yellow bell peppers, chicken bouillon, and water

1 1/2 cup vegetable oil
1 pound sweet Italian sausage links
1 large onion, chopped
2 medium chickens, cut in eighths
2 red bell peppers, seeds removed, sliced into 1 inch strips
2 yellow bell peppers, seeds removed, sliced into 1 inch strips
1 cube chicken bouillon
1/2 cup hot water
2 cloves garlic, minced
1/2 cup white wine
1/2 teaspoon chopped fresh oregano
1/2 cup white vinegar
salt and pepper

In large skillet, heat oil and sausage over medium high heat for 8 minutes. Remove sausage from pan and set aside to drain.
Add chicken to the pan and fry for 15 minutes, turning the pieces occasionally. Add the onion and bell peppers and cook for another 5-8 minutes or until the onion is soft (do not let it burn). Drain excess oil from skillet.
Dissolve chicken bouillon in the hot water and add it to the skillet, along with the sausage, garlic, and wine. Bring to a boil. Add oregano, vinegar and salt and pepper.
Reduce heat to medium low and allow the mixture in the skillet to simmer for 12 minutes. Transfer chicken scarpariello to a large platter and serve hot.

Nutrition ~ 1113 calories, 83 grams fat, 9 grams carbohydrates, 76 grams protein per serving. This recipe is low in carbs.

Previously posted ~ Chicken Thighs Scarpariello ~


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