“I didn’t know what to expect when I tried this meal, but I’m telling you—the flavor is out of this world.”

D.J.,
Writer,
Seattle, WA

Now featured Yokes Spokane
  • INGREDIENTS
  • PREPARATION
  • NUTRITION
  • THE STORY
Ingredients:
Savor the flavor of marinated all-white meat chicken. Simmered with authentic chorizo sausage and fresh, crisp vegetables. Oh, so satisfying!

Description:
You’ve got to taste this wild, new spin on succotash: a chicken-and-chorizo combo in a spicy cream sauce, enlivened with green beans, corn and tomatoes. Succotash, from the Narragansett Indian word “msikwatash,” means “bounty.” Prepare to feast on a bounty of flavors that will please even the most adventurous diners.

Serving suggestion:
Enjoy Chicken and Chorizo Succotash with a serving of long-grain white rice or fresh-cooked pasta. It’s bold and bountiful!



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Simple steps to a fast, fresh dinner!

Just 15 minutes from package to table. Simply sear the meat, simmer the other ingredients and serve!

Prepare right on the stovetop
  • Thaw meat, vegetable and sauce packets overnight in refrigerator or in microwave (defrost setting), until food can be separated.
  • Heat 1 tablespoon of oil or non-stick cooking spray in a skillet over medium heat.
  • Sear the meat for 3 to 5 minutes or until golden brown on all sides, stirring occasionally.
  • Add contents of vegetable packet, stir to heat.
  • Add 1 cup water and contents of sauce packet.
  • Stir to combine.
  • Simmer for 8 to 10 minutes over medium-low heat until meat is thoroughly cooked, vegetables are hot and sauce has thickened.
  • Serve immediately.
Always cook all Bold Eats products before serving
The idea for this excitingly different dish originated during my stint as a chef preparing a hearty “Seafood Succotash” soup at the Old Drover’s Inn and restaurant in upstate New York. That dish featured shrimp and lobster in a creamy shellfish-based stock, with the classic succotash vegetables of lima beans and corn.

“Succotash” is derived from the Native American Narragansett word, msikwatash, which means “bounty,” and originally consisted of lima beans (butter beans) and maize (corn) and often pieces of cured meat or fish. The dish later became very popular during the Great Depression in the 1930s and was sometimes cooked as a casserole, often with a light pie crust similar to a pot pie.

A new take on tradition


In some areas of the South, any mixture of vegetables prepared with lima beans and topped with lard or butter came to be called succotash. But succotash is better known as a traditional dish in many Thanksgiving celebrations in Pennsylvania and neighboring states. In Indiana, for example, succotash is made with green beans and corn, instead of lima beans.

Those culinary traditions influenced the Bold Eats version of succotash, which combines Native American and Mexican cuisines with a modern flair, using corn, green beans, tomatoes, bell peppers and onions.

To that flavorful mixture we added marinated all white-meat chicken and a wonderfully spicy Chorizo sausage, a Spanish-Latin American specialty made with pork, chilies, paprika and garlic. Chorizo is sometimes made with “offal” meats (such as tripe and organ meats) and added fat, but ours uses only top-quality lean pork and smoked bacon to complement the fresh chilies and spices.

Enjoy our Chicken and Chorizo Succotash, and savor the flavor of a modern twist on an ancient culinary tradition. Only from Bold Eats.

—Curtis Smith, Certified Executive Chef and Culinary Consultant for Bold Eats