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
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.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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).
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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