This colorful and flavorful stir-fry is a quick and easy way to enjoy a wholesome meal packed with tender chicken and vibrant peppers. Perfect for busy weeknights, it comes together in just under 30 minutes!
Start by heating your oven’s broiler and lining a baking sheet with foil. While that’s warming up, cook the andouille sausage in a skillet over medium heat until it’s nicely browned and cooked through, which should take about 15 minutes. Once done, take it out, slice it into thin pieces, and set it aside.
Next, cut the peppers in half lengthwise, removing the stems and seeds. Place them cut-side down on the baking sheet and pop them under the broiler. Keep an eye on them until the skins get blackened, around 7 minutes. Then, transfer the peppers to a bowl and cover tightly with plastic wrap so they steam and the skins loosen up, about 10 minutes. Peel off the charred skins, chop the peppers into bite-sized pieces, and set them aside.
Now, heat up 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, roughly 6 minutes. Take the chicken out and drain it on paper towels, leaving the oil in the pot.
Add butter to the pot and sauté the onion, banana peppers, celery, garlic, and shallot until the onions turn translucent, about 3 to 4 minutes. Stir in the rice along with 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, around 10 to 12 minutes.
Pour in the beer, cover again, and cook for another 5 minutes until the rice is tender. Season everything with salt, then fold in the corn, chopped peppers, cooked chicken, and sausage. Let it all come to a gentle simmer one last time, then turn off the heat and let it rest for 5 minutes before serving.
- Use high heat to get a nice sear on the chicken without overcooking it.
- Cut the peppers into similar-sized pieces for even cooking.
- Cook the rice ahead of time and let it cool to prevent it from becoming mushy in the stir-fry.
This dish combines tender chicken with colorful peppers and fluffy rice for a balanced meal. It’s quick to make and full of vibrant flavors. The mix of textures and spices keeps every bite interesting.
Serve with a side of steamed greens or a light cucumber salad to add freshness. A drizzle of soy sauce or a sprinkle of chopped green onions can enhance the flavor. It also pairs well with a simple egg drop soup.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the rice feels dry. Avoid freezing as the texture of the peppers may change.
