Chicken & Chorizo Sausage Ragu Utensils

Video Transcript

"Hi, let's go over the pots and utensils that we're going to need today. We're not actually going to need very many pots at all, but but though each dish will have a lot of complex flavors in them, they're very, very simple to make. So, we're going to be using a very small saucepan, and in this we're going to be adding a cup of water with a bouillon cube, but then we're also going to be adding some rough-cut onion, carrot, and celery. We're going to drain that out, reserve our juice, and then we're going to add that in here. So what we're going to do is we're going to heat up some oil; we're going to toast our rice. Once that's done, we'll be adding our vegetable stock. We'll bring that up to a boil, we'll cover it; we'll reduce it until the liquid is just about gone. Now, as soon as we're done doing that, we're going to come back, and make our stock again, with the water, and the bouillon cube, and the carrots, and the celery and the onion. We'll strain that out, and we'll be adding it in here with this sauté pan, so we just need one pan. We're going to have some oil. We're going to cut up our chicken breast; we're going to be cooking that with onions and garlic. We're going to take the chicken out; we're going to cut up the chorizo. We're going to put that in, and then, when the chorizos just about cooked, we'll re-add our chicken. We'll juice a lemon. We'll put some vegetable stock in there, we'll be adding red pepper, a little bit of onion, some oregano, and some salt and pepper, as well as cayenne, and then we'll boil that down until we have a nice sauce. Right here we have this strainer. We'll be using that to strain out both of our vegetable stocks, but we'll also be juicing a lemon, so we're going to put this over here, so the seeds will go straight into our strainer, and not into our juice. We're going to need a can opener, because we have some whole tomatoes, some red beans, and some corn, all in a can. We're going to be using a knife, a spoon, a spatula, a peeler for our carrot, measuring cups, measuring spoons, a cutting board, and because we're going to be dealing with raw chicken, we're going to be using a pair of plastic gloves."