Chicken Sausage and Pepper Rice is a one dish meal that’s easy to prepare and is done in 25 minutes. All the ingredients in this recipe come together beautifully to make a spicy, delicious and easy dinner. I don’t like hot sauce so I served it on the side for my husband Paul. He had two helpings of this, it was delicious! Let’s gather the ingredients for this chicken, sausage and rice recipe and make it together!
SAVE TIME AND BUDGET FRIENDLY TIPS FOR MAKING CHICKEN SAUSAGE AND PEPPERS
This delicious recipe is a welcome treat anytime of the year but its exceptionally budget friendly during the Summer months when gardens are in full swing. Use your garden fresh green and red peppers and onions to make the recipe during the Summer months.
Dicing up the peppers and slicing the onions for the recipe ahead of time and keeping them in the fridge will save you time the night you make this delicious dinner. You can also substitute your favorite brand of a 12 ounce frozen stir fry package consisting of the vegetables( green and red peppers and onions) in the recipe, minus any sauce packet that would come with the frozen package.
I cut an uncooked chicken breast into strips to make the recipe, you can also buy already packaged up, uncooked chicken tenders that aren’t breaded and weight at least a pound in weight in place of cutting an uncooked chicken breast into strips.
1 Tablespoon olive oil
12 ounces Kielbasa smoked sausage cut into 1 inch slices
8 strips boneless chicken breast (about 1 pound of boneless chicken Breasts cut into strips)
1 1/4 cups chopped red bell pepper
1 1/4 cups chopped green bell pepper
1 cup slivered onion
one 14 1/2 ounce can diced tomatoes
1 cup water
1 cup uncooked long grain rice (not instant)
1 Teaspoon dried Thyme
1 Teaspoon Worcestershire Sauce
1 Teaspoon salt
1/4 cup chopped parsley, optional
1 Teaspoon Hot Pepper sauce, optional
Place a Dutch Oven over medium high heat until hot. Add the oil and tilt the pot to coat the bottom with oil.
Add the sausage and cook 5 minutes or until it begins to brown on the edges, stir frequently.
Add the chicken tenders, peppers, onion, tomatoes, water, rice, Worcestershire Sauce and Thyme to the pan.
Increase the heat to high and bring the ingredients to a boil. Reduce the heat, cover the dutch oven with a lid and simmer for 25 minutes or until vegetables are tender and mixture has thickened. Stir the pot halfway through cooking.
Remove from the pan from the heat heat and add the parsley and salt to the pan. Cover with the lid and let stand 15 minutes to absorb the flavors. Serve with Hot Pepper sauce on the side.