Cape Verdean Style Linguiça with Peppers and Onions
Linguiça with onions and peppers is commonly eaten as part of a larger Cape Verdean style breakfast, but can be served any time of day. The linguica is cut into slices, sauteed with onions, garlic and peppers, and simmered in a savory sauce made of tomato and spices. White rice and fried eggs are often served alongside the dish.
Servings: 4 servings
Ingredients
- 1 pound linguiça or chouriço
- 2 tablespoons extra-virgin olive oil
- 1 large tomato cut into quarters
- 1-2 tablespoons tomato paste
- 1 medium-sized onion
- 6-7 cloves garlic sliced
- 1 bell pepper julienned (red or green is fine, I use ½ of each)
- 1 teaspoon paprika
- 1-2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet sazon yellow box with azafran, saffron-optional
- 1 cup water
- a few tablespoons of fresh chopped cilantro
Instructions
- Heat the olive oil in a dutch oven or large sauce pan over medium heat. Add the sliced garlic, quartered tomato, tomato paste and dry seasonings. Let everything cook until a sauce forms. You can break the tomato up with a wooden spoon to help it cook down faster.
- Add the onions and a splash of water to the sauce and cook for about 1 minute. Then add the peppers and linguiça. Keep the heat at medium and toss the linguiça, onions and peppers in the tomato sauce. Add the fresh cilantro.
- Once you start to smell the linguiça, add the rest of the water to the pan, cover it and let simmer over low heat for 10-15 minutes. Lift the lid to stir occasionally and then re-cover and continue to let simmer (you'll only need to do this once or twice).
- Once the linguiça, peppers and onions are done simmering, lift the lid and taste the sauce. Add more salt and pepper if needed and give one last stir before turning the heat off.
- Serve over white rice or in a warm Portuguese roll.