We wanted a dish that would pair with a line up of Spanish Garnacha. So we took traditional flavors of shrimp and chorizo and married them with our collard and sweet potatoes from our Georgia roots.
Ingredients
3 handfuls of shredded collards, center rib removed
3 boneless skinless chicken thighs
2 oz chorizo
8 large shrimp
¼ cup sweet red pepper
⅓ cup chopped onion
1½ cups mashed baked sweet potato
1 tsp cinnamon
½ to 1 tsp spicy powdered red pepper depending on how spicy you like it
1¼ tsp paprika
salt and pepper to taste
olive oil
Instructions
Place mashed sweet potato in a bowl and sprinkle with cinnamon while still steaming.
Heat olive oil in pan. Sprinkle chicken thighs with 1 tsp paprika and brown until thoroughly cooked.
Remove chicken thighs and when cool enough to handle cut into bite sized pieces.
Saute chorizo, onion, and sweet pepper in pan with chicken drippings. Add spicy powdered red pepper , ¼ tsp paprika, salt and pepper to taste. When chorizo is done and vegetables are softened remove from pan and stir with sweet potato.
Coat a separate pan with olive oil and pan fry collards until crisp. Add salt and pepper to taste.
Remove from pan to plate.
Add oil to the collar pan as needed and cook shrimp until opaque and pink (approx 2 minutes each side).
To serve layer collards, potato and chorizo mixture, top with chicken, then shrimp.
Notes
Cooking time does not include baking potato.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/09/wines-of-spain-garnacha.html/