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The wonderful citrusy flavor of tomatillos really adds an extra punch to this easy dish. It’s a hearty meal that can be on the table in an hour!
In a stockpot, sauté onions in olive oil for 5 minutes.
Meanwhile, peel and chop tomatillos and carrots. Drain and rinse black beans. Slice zucchini in half lengthwise and then into1 inch pieces.
Add garlic and sauté for a few minutes more. Add tomatillos, carrots, black beans, tomatoes, rice, broth or water, spices, and stir together.
Place chicken sausages, whole, on top, cover and simmer on low for 40 minutes.
Note: ground oregano can be found in the Latino spice section of your grocery store. You can certainly use dried oregano as an alternative.
Remove chicken sausages. Slice sausages into 1 inch pieces and add back to the pot, along with zucchini. Cook another 10 minutes to soften zucchini. Add a little more water or broth if the stew seems dry.
Garnish with lime slices, fresh cilantro and sour cream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!