Ultimate Three-Pepper Chicken Skillet with Rice

Ingredients

• 8 ounces andouille sausage links, sliced
• 1 fresh poblano pepper
• 1 vibrant red bell pepper
• 3 tbsp of light canola oil
• 1.5 pounds of tender, boneless chicken thighs, cut into 1.5-inch pieces
• 3 tbsp of zesty Cajun-style seasoning
• 1.5 tbsp of rich butter
• 2 onions, finely diced
• 2 banana peppers, deseeded and chopped
• 2 celery stalks, finely chopped
• 6 cloves of garlic, minced
• 1 shallot, finely chopped
• 3 cups of aromatic long-grain white rice
• 1.5 tbsp of creamy butter
• 3 cups of flavorful chicken broth
• 1 can (10 oz) of tomato sauce
• 1 can (10 oz) of diced tomatoes with mild green chilies, not drained
• 1 bottle (12 fl oz) of quality beer
• a pinch of salt to enhance the flavors
• 1 cup of sweet corn kernels, thawed

Step 1

Start by preheating the broiler in your oven and preparing a baking sheet with a layer of foil.

Step 2

In a skillet over medium heat, cook the andouille sausage until it's fully cooked, which should take around 15 minutes. Once done, slice the sausage into 1/4-inch pieces and keep them aside.

Step 3

During the sausage cooking process, halve the peppers lengthwise, remove the stems and seeds, and place them cut-side-down on the prepared baking sheet. Slide the sheet into the preheated oven and broil the peppers until their skins turn black, usually around 7 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes to loosen the skins. Peel off and discard the blackened skins, then chop the peppers into small 1/2-inch pieces and set them aside.

Step 4

In a stockpot over high heat, heat some canola oil. Season the chicken with Cajun spices and sear it in batches in the hot oil until it browns lightly and is no longer pink in the center, approximately 6 minutes. Once cooked, remove the chicken, leaving the oil in the pot, and drain it on paper towels.

Step 5

Into the pot, add 1 1/2 tablespoons of butter. Saute the onion, banana peppers, celery, garlic, and shallot until the onions turn translucent, which should take about 3 to 4 minutes. Mix in the rice and another 1 1/2 tablespoons of butter. Pour in the chicken stock, tomato sauce, and diced tomatoes with chilies. Cover and let it simmer until most of the liquid absorbs into the rice, usually around 10 to 12 minutes. Stir in the beer, cover again, and cook for an additional 5 minutes until the rice is tender. Season with salt, then fold in the corn, poblano, bell pepper, chicken, and andouille sausage. Bring it back to a simmer, then turn off the heat and let it sit for 5 minutes before serving.