Recipe by SIMONTAN
"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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andouille sausage links
red bell pepper
1 1/2 pounds
skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 1/2 tablespoons
yellow onions, finely chopped
banana (or hot) peppers, seeded and chopped
celery ribs, finely chopped
long grain white rice
1 (10 ounce) can
1 (10 ounce) can
diced tomatoes with mild green chilies, undrained
1 (12 fluid ounce) can or bottle
salt to taste
frozen corn kernels, thawed
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Three-Pepper Rice and Chicken Pot
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
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