Meal Kit
Cajun Chicken Thigh & Italian Sausage Dirty Rice
with poblano pepper
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Chef
Patrick LeBeau
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 8 oz. Italian Pork Sausage Links
- 1 Red Bell Pepper
- 1 Poblano Pepper
- 3⅗ oz. Arborio Rice
- 2 Green Onion
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Clove
- 2 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
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)
-
Calories790
-
Carbohydrates57g
-
Net Carbs54g
-
Fat36g
-
Protein63g
-
Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Small Pot
Before You Cook
Cooking Guidelines
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
-
1 Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/2" dice. Wash hands and cutting board after prepping.
Stem, seed, remove ribs, and cut red bell pepper into 1/2" 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 11/2 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
