Three-Pepper Rice and Chicken Pot Recipe - Allrecipes.com
  • READY IN hrs

Three-Pepper Rice and Chicken Pot

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    40 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Footnotes

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Reviews More Reviews

Sep 12, 2007

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.

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 1424 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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