Smokey Chicken, Sausage and Corn
Serving Size
4
Active Time
~15 min
Total Time
~1hr 35-38 min
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1¼ lb)
- 3 cups chopped red bell peppers (1-inch pieces) (about 2 peppers)
- 3 cups chopped leeks (white part only) or yellow onions (1-inch pieces)
- 4 cloves garlic
- 2 ears of corn, each cut into 4 small pieces
- ½ cup chicken stock
- 2-3 sprigs fresh thyme
- 2 smoked sausages, casing removed, cut into 1” pieces
- 3 tablespoons smoked paprika
From Your Pantry
cooking oil
kosher salt and black pepper
Equipment
Brava Chef's Pan
mixing bowl
Nutrition Information
Allergens: None
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1
Sear chicken thighs
- Pat chicken thighs dry with paper towels. Season both sides with a few pinches of salt.
- Place chicken, skin side down, in Brava Chef’s Pan and slide, uncovered, into top shelf.
- Press green button to begin cooking.
- Note: You will add additional ingredients after 12 minutes.
- While food cooks, in large mixing bowl toss together red bell peppers, leeks, garlic, corn, thyme, sausage, 2 tablespoons cooking oil, 2 tablespoons smoked paprika and a pinch of salt and pepper.
- In medium mixing bowl stir together 1 tablespoon cooking oil and remaining smoked paprika.
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2
Cook chicken & vegetables
- Once Brava notifies you, carefully remove Chef’s Pan. Transfer chicken to bowl with paprika and oil; toss well.
- In Chef’s Pan stir together vegetable mixture, chicken stock and a pinch of salt. Top vegetables with chicken, skin side up, and slide into top shelf.
- Press green button to begin cooking.
- Note: You will cover Chef's Pan after 2 minutes and 30 seconds.
- Once Brava notifies you, carefully remove Chef's Pan and cover with lid.
- Slide covered Chef's Pan into top shelf. Press green button to continue cooking.
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3
Serve
- When your food is done, transfer chicken, sausages and vegetables to serving platter.
- Spoon sauce on top of chicken and serve.
