I love when my friend Mat takes over my kitchen and invents dishes. It’s like I get a night off from thinking about dinner and I play sous chef: dicing veggies, finding him utensils or even just lazing on the couch while he does all the work.
Mat has been living the Keto lifestyle for five years so I know whatever he concocts will not only be delicious but also nutritious (or sometimes it’s just cheese; let’s face it, cheese is good.)
Today was rainy and chilly – a perfect evening for a warming stew. We raided my fridge and made the most of a Costco rotisserie chicken.
What Mat came up with was just what we needed on a night like this.
Sausage, Pepper and Paprika Stew
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 carrots, chopped
- salt to taste
- 5-7 baby bell peppers, chopped
- 2 tablespoons smoked paprika
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 cups chicken stock
- A couple of dashes Worcestershire sauce
- 1 pound kielbasa, sliced
- freshly ground pepper to taste
- 2 cups shredded rotisserie chicken
- 1 cups sour cream
- rice for serving (if Keto isn’t an issue)
Heat oil in a large soup pot over medium-high flame. Add the onions, celery and carrots. Sprinkle with salt. Cook until onions are soft, about 5 minutes. Add the peppers and cook another few minutes.
Add the paprika, tomato paste, bay leaf, chicken stock, Worcestershire sauce, and kielbasa. Cover, bring to a boil and turn down heat to remain at a simmer. Add pepper to taste.
Simmer for 30 minutes. Toss in the chicken and simmer another 10 minutes. Stir in the sour cream.
Serve over rice and top with a dollop of sour cream.