Cajun Chicken Thigh & Italian Sausage Dirty Rice

with poblano pepper

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There's a lot going on here, but we're going to drill down on two things: two proteins, and two parts. The first part is our dueling pianos of proteins are juicy and delightful chicken thighs and slightly spicy yet purely delicious Italian sausage. The second part, creamy and extremely flavorful rice, chock full of vegetables like fresh poblano and bell pepper. Part one, part two, part thirty-two… all parts adding up to a thoroughly delicious whole.

In Your Box (serves 2)

  • 2 Green Onions
  • ¼ tsp. Red Pepper Flakes
  • 1 Poblano Pepper
  • 2 Garlic Cloves
  • 8 oz. Italian Pork Sausage Links
  • 1 Red Bell Pepper
  • ½ cup Arborio Rice
  • 2 tsp. Mirepoix Base
  • 2 tsp. Cajun Seasoning
  • 14 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    804
  • Carbohydrates
    57g
  • Fat
    36g
  • Protein
    66g
  • Sodium
    1677mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Small Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Stem poblano pepper, seed, and cut into ½" dice. Wash hands and cutting board after prepping. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Mince garlic. Trim and thinly slice green onions, keeping white and green portions separate. On a separate cutting board, remove Italian sausage from casing. Pat diced chicken dry.

  • 2

    Cook Sausage and Start Chicken

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add Italian sausage to hot pan. Break into smaller pieces with a spoon until no pink remains, 4-6 minutes. Remove cooked sausage to a plate. Keep pot over medium-high heat and add 1 tsp. olive oil. Add diced chicken and sear undisturbed until browned, 4-5 minutes.

  • 3

    Start the Rice

    Add poblano pepper, red bell pepper, garlic, white portions of green onions, and Cajun seasoning to pot and stir to combine. Stir occasionally until tender, 3-4 minutes. Add rice and stir occasionally until toasted and opaque, 1-2 minutes. Stir in mirepoix base and 1½ cups boiling water from small pot, scraping any bits up of the bottom of the pot. Cover, reduce heat to medium-low, and bring to a simmer. Simmer, stirring every couple minutes, until liquid is absorbed and chicken reaches a minimum internal temperature of 165 degrees, 14-16 minutes. If too dry, add water 1 Tbsp. at a time until desired consistency is reached.

  • 4

    Finish the Rice

    Add sausage to pot and stir occasionally until warmed through, 1-2 minutes. Remove from burner and season with a pinch of salt and red pepper flakes (to taste).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!

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