5 LB marinated fajita chicken
1 LG green bell pepper
1 LG red bell pepper
1½ LG onions
1 C (uncooked) Quinoa
2 C chicken stock
¾ TSP kosher salt
¼ TSP black pepper
In a small saucepan bring the chicken stock and ½ TSP of the kosher salt to a boil. Add the uncooked quinoa, cover the pan, lower the heat to a simmer and cook the quinoa for 15 minutes, or until all liquid is absorbed. Allow to sit covered for 5 minutes, then set aside to cool thoroughly.
Cut bell peppers and onion into long strips and rings, saute lightly with the remaining salt and pepper until just softened and the vegetables have begun to release their moisture. Move vegetables from the pan into a colander and allow to drain and cool thoroughly.
Cut the chicken into long strips and chill thoroughly. Optimally it can be laid out on a sheet pan and par-frozen.
Grind the chicken using a coarse die, cover and set aside in the fridge. set up a colander over a bowl, then grind the vegetables using a coarse die into the colander and allow to drain thoroughly.
Combine the ground chicken, ground vegetables and quinoa in a large bowl then mix by hand thoroughly. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly. If possible, allow to chill overnight to allow the texture and flavors to improve.
Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually and not touching on a parchment lined sheet pan, then wrap tightly in foil (or vacuum-seal).
NOTES:
La Michoacana Meat Market has good pre-seasoned fajita chicken. 1080 S Mays St, Round Rock, TX 78664
Prepare the quinoa and saute the vegetables well in advance to allow them to cool completely.