Spicy Chicken and Rice Medley

Name: Spicy Chicken and Rice Medley
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 0.5 pound andouille sausage links; 1 piece poblano chile; 1 piece red bell pepper; 3 tablespoon canola oil; 1.5 pound skinless, boneless chicken thighs, cut into 1 1/2-inch chunks; 3 tablespoon Cajun-style seasoning; 1.5 tablespoon butter; 2 piece yellow onions, finely chopped; 2 piece banana (or hot) peppers, seeded and chopped; 2 piece celery ribs, finely chopped; 6 clove garlic, minced; 1 piece shallot, minced; 3 cup long grain white rice; 1.5 tablespoon butter; 3 cup chicken stock; 10 ounce tomato sauce; 10 ounce diced tomatoes with mild green chilies, undrained; 12 fluid ounce beer; salt; 1 cup frozen corn kernels, thawed

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This spicy chicken and rice medley is a flavorful and hearty dish perfect for a family dinner or a casual get-together. I've been making this recipe for years, and it's always a hit! The combination of chicken, sausage, and a variety of peppers creates a delicious depth of flavor. The rice absorbs all the savory juices, making it incredibly satisfying. It's also great for meal prepping – make a big batch on Sunday and enjoy it throughout the week. Feel free to adjust the amount of peppers to your liking. This dish is sure to warm you up on a chilly evening!

Ingredients (20 ingredients)

0.5 pound andouille sausage links
1 piece poblano chile
1 piece red bell pepper
3 tablespoon canola oil
1.5 pound skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
3 tablespoon Cajun-style seasoning
1.5 tablespoon butter
2 piece yellow onions, finely chopped
2 piece banana (or hot) peppers, seeded and chopped
2 piece celery ribs, finely chopped
6 clove garlic, minced
1 piece shallot, minced
3 cup long grain white rice
1.5 tablespoon butter
3 cup chicken stock
10 ounce tomato sauce
10 ounce diced tomatoes with mild green chilies, undrained
12 fluid ounce beer
salt
1 cup frozen corn kernels, thawed

Preparation (9 steps)

Prepare Sausage

Cook the 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.

Roast Peppers

Preheat your oven's broiler. Line a baking sheet with a sheet of foil. 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.

Sear Chicken

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.

Prepare Aromatics

Add 1 1/2 tablespoons of butter to the oil in the stockpot. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes.

Sauté Aromatics

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 yellow onions, finely chopped, 2 banana (or hot) peppers, seeded and chopped, 2 celery ribs, finely chopped, 6 cloves garlic, minced, and 1 shallot, minced to the mixing bowl. Add 1 1/2 tablespoons of butter. Cook for 3 minutes/120°C/Stufe 1.

180

Add Rice and Butter

Thermomix® Setting

2 min/212°F/Speed 1 100

Add 3 cups long grain white rice and 1 1/2 tablespoons butter to the mixing bowl. Cook for 2 minutes/100°C/Stufe 1.

120

Add Liquids and Simmer

Thermomix® Setting

11 min/212°F/Speed 1 100

Add 3 cups chicken stock, 1 (10 ounce) can tomato sauce, and 1 (10 ounce) can diced tomatoes with mild green chilies, undrained to the mixing bowl. Cook for 11 minutes/100°C/Stufe 1.

660

Add Beer and Simmer Again

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 1 (12 fluid ounce) can or bottle beer to the mixing bowl. Cook for 5 minutes/100°C/Stufe 1.

300

Combine and Rest

Season with salt to taste, then mix in 1 cup frozen corn kernels, thawed, 1 poblano chile, chopped, 1 red bell pepper, chopped, the seared chicken, and the sliced sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.