I decided to use peppers in a recipe after seeing how simple it is to cultivate different kinds of peppers in my backyard. What I came up with was a somewhat spiced-up version of jambalaya or arroz con pollo.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- See our article, Roasting Peppers for pepper roasting tips.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 1375 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
***I made this entire dish vegan.*** (see notes in my comments) Not sure why people are complaining this uses too many dishes. The baking sheet is covered in foil so that doesn’t even count. The rest of it I only used one pot and one bowl (to steam the peppers). I used Sweet Earth Mindful Chik’n, Beyond Meat sausage, Miyoko’s cultured vegan butter, and chicken flavour broth (no meat or meat products at all in it). My partner wants me to encourage him to eat less meat so that’s why I’m trying to make food that is familiar to him in a meat way but is vegetarian. Also, there was a LOT LESS grease because no real meat was used (actually no grease). 🙂 One thing I didn’t like about this recipe is I think there was not enough liquid for the amount of rice called for. I added a bit more but next time will add even more. There wasn’t even any sort of a sauce at the end and I do not want the leftovers to dry out. Not sure if it was because I was not using meat, maybe, who knows. I used FreshJax All Purpose Spicy along with the Cajun seasoning to give it a bit more kick but didn’t make it painful hot. I crumbled the sausage rather than leaving it in the big pieces. (The Beyond products are really good for anyone who is interested. Just remember you’re not cooking meat when you use them, so they don’t need as long cooking times.) Also I didn’t have any tomato sauce on hand so used tomato puree, it was just fine. And I added sauteed mushrooms to the veggies just because we love
Was very greasy but delicious
I am really happy I tried this recipe. I needed a good way to use banana peppers and this really hit the spot. I didn’t use any Cajun seasoning and think the spice of the peppers is perfect. I broiled 5 banana and 1 red pepper and removed the char as suggested. At the same time, I sliced and sauted sausage links. Took it out of the pot and sauted 1 onion, garlic and celery, added salt and pepper and then added sliced boneless chicken thighs and let them cook. Then, I added the rice, a large can of crushed tomatoes, 2 cans of broth, extra water, the peppers, the sausage and a bottle of beer and it turned out great. I might do less rice next time- it is a lot.
This was very good. I changed the method a bit because I misread the recipe and I used the optional hot pepper (serrano) instead of banana. I had everything prepped and the only variation planned was that my meat was pre-cooked. I totally missed that the rice is cooked IN this dish and thought my precooked rice was called for. So, I added the meat, seasoning and a teaspoon of chicken base to the sauteed vegetables and heated through. I then added the peppers, corn, tomatoes/sauce and beer, and simmered to reduce some of the liquid (no broth-just the aforementioned base since the rice was cooked). I added the rice for the last couple of minutes to heat through. Fortunately I had enough to add the appropriate amount even with my mistake. With much of the prep already done this was a one pot dish and a little less involved so I would make it this way again. It’s pretty spicy, to the point that I would not make it for company but it was perfect for us.
I like the complexity of the flavors in this dish, and the fact that it’s full of healthy vegetables. It was quite a production to make, however (dirtied lots of dishes, took a long time), so it’s not something I would take on very often. And I think I prefer the final flavor of my favorite jambalaya recipe over this one. But this recipe was fun to try – thanks for sharing. I followed the recipe almost exactly, except for a few things. I cut up the andouille before cooking it, which browned it all over and generated grease, which I then used with just a little oil to cook the chicken. I only used one onion because 2 seemed like too much (although when all was said and done, 2 probably would have worked fine.) I had to cook the rice a lot longer than the recipe calls for: about 5-7 extra minutes to absorb the liquid, and 10 minutes or so extra for it to get tender. I also added about 1/2-3/4 cup of chicken broth for the last 10 minutes of cooking the rice because it seemed that there wasn’t enough liquid to tenderize it. Finally, I omitted the poblano chile because I didn’t have one.