THE RECIPE JOURNAL · Main Course
Three-Pepper Chicken Rice Bowl
This colorful and flavorful dish combines tender chicken with a medley of sweet and spicy peppers for a satisfying meal. It's quick to make and perfect for a tasty weeknight dinner that everyone will love.
FROM THE KITCHEN • Three-Pepper Chicken Rice Bowl
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by turning on your oven’s broiler and lining a baking sheet with foil. While the oven heats up, cook the andouille sausage in a skillet over medium heat until it’s fully cooked through, about 15 minutes. Once done, take it out, slice it into thin pieces, and set it aside.
02
Step 2
Next, cut the peppers in half lengthwise, remove the stems and seeds, and place them cut-side down on the baking sheet. Pop them under the broiler until the skins get nice and blackened, around 7 minutes. Then, put the peppers in a bowl and cover tightly with plastic wrap so they steam for about 10 minutes. After that, peel off the skins, discard them, and chop the peppers into bite-sized pieces.
03
Step 3
Heat some canola oil in a large pot over high heat. Toss the chicken with Cajun seasoning, then cook it in batches until it’s browned and cooked through, about 6 minutes per batch. Remove the chicken and let it drain on paper towels, but keep the oil in the pot.
04
Step 4
Add butter to the pot along with the onion, banana peppers, celery, garlic, and shallot. Cook everything together until the onions turn translucent, about 3 to 4 minutes. Stir in the rice and a bit more butter, then pour in the chicken stock, tomato sauce, and diced tomatoes with chilies. Cover the pot and let it simmer until most of the liquid is absorbed, about 10 to 12 minutes.
05
Step 5
Pour in the beer, cover again, and cook for another 5 minutes until the rice is tender. Season with salt, then stir in the corn, poblano, bell pepper, cooked chicken, and sausage. Bring everything back to a gentle simmer, then turn off the heat and let it rest for 5 minutes before serving.
Why you’ll love it
This dish brings together vibrant colors and bold flavors in every bite. The combination of three different peppers adds a nice balance of sweetness and heat, making the meal exciting and satisfying. Plus, it's a one-bowl recipe that’s perfect for busy weeknights.
How to serve
Pair this bowl with a simple green salad or steamed vegetables for a complete meal. A drizzle of hot sauce or a squeeze of lime juice can add an extra kick. It also works well topped with a fried egg for added richness.
Storage & leftovers
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken tender and the peppers crisp. Avoid freezing, as the texture of the peppers may change.
