Three-Pepper Chicken and Rice Casserole

Ingredients 0/19

Step 1

Preheat your oven’s broiler and lining a baking sheet with foil. While that’s heating up, cook the andouille sausage in a skillet over medium heat until it’s nicely browned and cooked through, about 15 minutes. Once done, slice it into thin pieces and set aside.

Step 2

Cut the peppers in half lengthwise, removing the stems and seeds. Place them cut-side down on the foil-lined baking sheet and pop them under the broiler. Keep an eye on them until the skins get nicely blackened, which should take around 7 minutes. Then, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. After that, peel off the charred skins, chop the peppers into chunks, and set them aside.

Step 3

Now, heat some canola oil in a large pot over high heat. Toss the chicken with Cajun seasoning, then sear it in batches until it’s lightly browned and cooked through, about 6 minutes. Remove the chicken and let it drain on paper towels, leaving the oil in the pot.

Step 4

Add butter to the pot and sauté the onion, banana peppers, celery, garlic, and shallot until the onions turn translucent, around 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 and let it simmer until most of the liquid is absorbed, about 10 to 12 minutes. Pour in the beer, cover again, and cook for another 5 minutes until the rice is tender.

Step 5

Finally, season with salt, then fold in the corn, chopped peppers, chicken, and sausage. Give everything a good stir, let it simmer briefly, then turn off the heat and let it rest for a few minutes before digging in.