For a richer flavor, consider using homemade chicken stock. Feel free to adjust the amount of Cajun seasoning and hot peppers to your preferred spice level. Leftovers can be stored in the refrigerator for up to 3 days.
Three-Pepper Rice and Chicken Pot
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PREP TIME45 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS15
Embark on a culinary adventure with this vibrant and flavorful dish! Inspired by the classic arroz con pollo and jambalaya, this recipe is elevated with a medley of peppers, creating a symphony of flavors with a delightful kick.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol80 mg
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Fiber5 g
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Protein25 g
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Saturated Fat8 g
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Sodium1375 mg
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Sugar8 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven's broiler and line a baking sheet with foil.
02
StepCook andouille sausage in a skillet over medium heat until cooked through. (Approximately 15 minutes) Remove from skillet and cut into 1/4-inch slices; set aside.
03
StepWhile 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. (Approximately 7 minutes) Place into a bowl and cover with plastic wrap. Allow the peppers to steam until the skins loosen. (Approximately 10 minutes) Remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
04
StepHeat 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. (Approximately 6 minutes) Remove chicken, leaving oil in the stockpot, and drain on paper towels.
05
StepAdd 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. (Approximately 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. (Approximately 10 to 12 minutes) Stir in the beer and cover; cook another 5 minutes until the rice is tender.
06
StepSeason 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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RECIPE REVIEWS
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Please Rate
Marianne Hills
Jul 1, 2025Next time, I'm going to try adding some shrimp for extra protein.
Robin Jenkins
Jun 23, 2025I found it helpful to chop all the vegetables ahead of time to save time during cooking.
Kylie Shanahan
Jun 22, 2025This recipe is easy to follow and the results are delicious!
Kaelyn Casper
Jun 6, 2025This recipe is amazing! The flavors are so well-balanced, and it's not too spicy.
Dagmar Bradtke
Jun 4, 2025The beer adds a unique depth of flavor that I really enjoyed.
Lance Watsica
May 31, 2025The instructions for roasting the peppers were spot-on. They were perfectly charred and easy to peel.
Eula Kshlerin
May 28, 2025I love that you can use different types of peppers depending on what you have available.
Jailyn Crona
May 15, 2025My family devoured this! It's definitely going into our regular rotation.