Spicy Sausage and Chicken with Roasted Green Chile and Peach Compote
It is harvest season here in New Mexico … in our gardens and orchards. It is also one of our most favorite times of year when the aroma of fresh roasting green chile is present at grocers across the state. This recipe is a wonderful way to blend some fresh roasted green chile with peaches on the over-ripe side, as the more tender meat will produce more juice as the peaches are heated. The succulent, sweet fruit is the perfect counter-play to the heat of the fresh roasted green chile and spicy sausage. This dish is excellent over pasta.
6 spicy sausage links (cajun, andouille, or your favorite)
2 large boneless, skinless chicken breasts
1 red bell pepper, seeded, stemmed, and julienned
1 green bell pepper, seeded, stemmed and julienned
3 small or 2 large fresh tomatoes, stemmed and chopped into 1″ pieces
4 very ripe peaches, skinned, seeded and thinly sliced
1/2 cup chopped green chile
1/4 cup beef or chicken broth
4 tbsp. olive oil, divided
1 tbsp. soy sauce
1 tbsp. raw sugar
1 tsp. ground oregano
1 tsp. ground cumin
1 tsp. garlic salt
Slice sausages lengthwise and then each half lengthwise again. Cut each slice into three equal pieces. Set aside. (For gluten free, verify that your sausage is a gluten free variety.)
Slice chicken breasts lengthwise into 1/2″-wide strips. Chop strips into 1/2″ pieces. Set aside.
In a hot wok or deep non-stick pan or skillet over high heat, pour 2-3 tsp. drizzled olive oil. Add peppers, green chile, and spices. Toss and stir quickly to sear peppers until slight charred and soft. Pour in an additional 2-3 tsp. olive oil and add peaches, immediately tossing and stirring.
Turn heat to medium and simmer for 3-5 minutes, until peaches are soften and have begun to release juices. Add soy sauce and raw sugar. Gently stir, cover with lid and turn heat to low, simmering for an additional 5-7 minutes. Juice should be slightly thick and boiling. Remove fruit and pepper compote and pour into a heat-tolerant container.
Return skillet to stove on high heat and add 1 Tbsp. olive oil. Add sausage and chicken, tossing to coat with oil and stirring to keep meat from sticking. Cooking thoroughly over medium to medium-high heat until sausage is browned and centers of chicken are completely white.
Add peach and pepper compote to meat mixture in skillet, gently tossing. Cook over low heat until thoroughly heated.
Serve with penne pasta, brown rice or over baked sweet potatoes. For gluten free, use brown rice pasta, but do not add the pasta to the skillet during the cooking process. Serve individually on plates and top with meat and fruit compote.
Substitutions: You may use frozen, sliced peppers and frozen chopped green chile, as well as frozen sliced peaches. Just allow for more cooking time and reduce heat to allow the additional liquid to somewhat evaporate. You may also use pre-packaged frozen chicken chunks or slices with the same defrosting allowances.