THREE-PEPPER RICE AND CHICKEN POT

Three-Pepper Rice and Chicken Pot image

After finding out how easy it is to grow different types of peppers in my backyard, I wanted to incorporate them into a dish. This is what I ended up with: a version of arroz con pollo or jambalaya with a little added kick.

Provided by SIMONTAN

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 8

Number Of Ingredients 20

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Ingredients

½ pound andouille sausage links
1 poblano chile
1 red bell pepper
3 tablespoons canola oil
1 ½ pounds skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
3 tablespoons Cajun-style seasoning
1 ½ tablespoons butter
2 yellow onions, finely chopped
2 banana (or hot) peppers, seeded and chopped
2 celery ribs, finely chopped
6 cloves garlic, minced
1 shallot, minced
3 cups long grain white rice
1 ½ tablespoons butter
3 cups chicken stock
1 (10 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (12 fluid ounce) can or bottle beer
salt to taste
1 cup frozen corn kernels, thawed

Steps:

Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 38.5 g, Cholesterol 79.5 mg, Fat 24.4 g, Fiber 5.3 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 1375.3 mg, Sugar 7.5 g

*** Explore more Three-Pepper Rice And Chicken Pot Recipes »

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Diliph Paswan

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I was disappointed with this dish. The chicken was dry and the rice was overcooked. The peppers did not add much flavor to the dish. I would not recommend this recipe.

S R Shahed

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This dish was easy to make and very tasty. The chicken was tender and the rice was cooked perfectly. The peppers added a nice bit of flavor and color to the dish. I would definitely make this again.

Khouloud

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I made this dish last night and it was a hit! The chicken was cooked perfectly and the rice was fluffy. The peppers added a nice bit of flavor and color to the dish. I would definitely recommend this recipe to anyone looking for a quick and easy week

Kaylene Salinas

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This dish was absolutely delicious! I made it for my family last night and everyone loved it. The chicken was so tender and juicy, and the rice was cooked to perfection. The peppers added a nice bit of flavor and color to the dish. I will definitely

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