Three Pepper Rice And Chicken Pot Recipes
THREE-PEPPER RICE AND CHICKEN POT
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
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
CHICKEN JOLLOF RICE RECIPE BY TASTY
Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
- In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
- Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
- Add in remaining oil, and fry sauce for 8-10 minutes.
- Stir in chicken, along with rice, stock and thyme leaves.
- Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
- Once rice is cooked, fluff up before serving.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 68 grams, Fat 24 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
THREE-PEPPER RICE AND CHICKEN POT
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 Mexican Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
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
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