Pollo Alberto Recipe

Cooking Instructions

1. 1

   Prepare the Chicken and Sausage

   Season the semi boneless chicken thighs with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.

2. 2

   Cook the Sausage

   In the same skillet, add the Italian sausage links and cook until browned and fully cooked, about 8-10 minutes. Remove from the skillet and slice into bite-sized pieces.

3. 3

   Sauté the Onions and Peppers

   Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes. Add the hot cherry peppers and cook for another 2 minutes.

4. 4

   Prepare the Potatoes

   While the onion and peppers are cooking, boil the diced potatoes in salted water until tender, about 10 minutes. Drain and then fry them in the skillet with the remaining olive oil until crispy, about 5-7 minutes.

5. 5

   Make the Garlic Vinegar Reduction

   In a small saucepan, combine the minced garlic and red wine vinegar. Bring to a boil and then reduce to a simmer until the mixture reduces by half, about 5 minutes.

6. 6

   Combine and Serve

   Return the chicken and sausage to the skillet with the onions and peppers. Pour the garlic vinegar reduction over the top and stir to combine. Serve the chicken and sausage mixture over the crispy fried potatoes.