Sartén de salchicha y verduras en 30 minutos

Ingredientes

• 4 tablespoons olive oil (divided)
• 1 1/2 pounds baby potatoes (halved (baby Yukon gold, yellow potatoes, or baby red potatoes; don't use Russet or starchy potatoes))
• 14 ounces chicken sausage
• 1 medium red onion (diced small)
• 1 small yellow bell pepper (seeded and diced small (or your favorite color))
• 1 small orange bell pepper (seeded and diced small (or your favorite color))
• 1 cup cherry tomatoes (or grape tomatoes)
• 1 medium zucchini (trimmed and diced into small chunks)
• 2 to 3 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning (or to taste)
• 1/2 to 1 teaspoon dried oregano (or to taste)
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1/4 cup chicken broth (I use reduced sodium, water may be substituted if you don't have broth open or on hand)
• Juice of half of 1 lemon
• Fresh chopped parsley (optional for garnishing (fresh basil, cilantro, or other fresh herbs may be substituted, to taste if desired))

Preparación

1. 1

   To a large skillet, add 2 tablespoons olive oil, the potatoes, and cook over medium-high heat for about 8 to 10 minutes, or until potatoes are nearly done (fork-tender and not at all hard). Stir and flip frequently to ensure even cooking.

2. 2

   Add the sausage rounds and saute for about 3-4 minutes or until they're browning a bit. Stir and flip frequently to ensure even cooking. Tip - Remember the sausage has already been cooked, so you're just searing it, warming it, and adding flavor.

3. 3

   When the potatoes are fully done and the sausage is lightly browned, remove them from a skillet and place on a plate.

4. 4

   To the skillet, add the remaining 2 tablespoons olive oil, red onions, and saute for about 2-3 minutes, or until onions are beginning to soften and become translucent. Stir and flip frequently.

5. 5

   Add the bell peppers, tomatoes, zucchini, and saute for 3-5 minutes, or until the vegetables are softening and getting some color on them. Stir and flip frequently. Tip - If at any point during the cooking process, the veggies seem dry, don't be afraid to drizzle in a bit more olive oil.

6. 6

   Add the garlic and cook for 1 minute, or until fragrant. Stir constantly so it doesn't burn.

7. 7

   Return the potatoes and sausage to the skillet, evenly sprinkle the Italian seasoning, oregano, salt, pepper, and stir and toss to combine and coat everything evenly.

8. 8

   Add the broth and lemon juice to the skillet. Tips - This serves to deglaze the pan (loosen any stuck bits from the bottom of the pan), but when you add the liquids, there will be a quick burst of steam that puffs up, so just use caution. If your bell peppers were larger and/or you want a little more juiciness, you can add about 1/3 broth (or water) and if you want it a bit more lemony, add additional lemon juice.

9. 9

   Taste and as desired, add more salt, pepper, seasonings, as desired. Seasoning Tips - If it tastes at all flat or boring, the dish likely needs more salt. You're flavoring 4 pounds worth of plain vegetables and ingredients, so don't be afraid to add salt, as necessary. I add about 3 teaspoons total, but everyone is different. Other seasoning ideas include a bit of lemon pepper for more lemon flavor, a pinch of dried chili flakes for heat, cumin for more of a Latin flair, etc.

10. 10

    Optionally garnish with fresh herbs and serve.

11. 11

    Storage - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I reheat my leftovers in the microwave for about 30 seconds, or as needed.