Chicken & Sausage with Peppers Over Rice
Chicken & Sausage with Peppers Over Rice
Ingredients
For the Chicken and Sausage
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Tony's Creole Seasoning
- 1 teaspoon grilled chicken seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil, divided
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 2 bell peppers, any color, chopped
- 1 yellow onion, chopped
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha, or to taste
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 3 cups cooked rice, hot, for serving
Instructions
- 1
In a medium bowl, combine the diced chicken breasts with garlic powder, onion powder, Tony's Creole Seasoning, grilled chicken seasoning, dried oregano, and smoked paprika. Drizzle with 1 tablespoon of olive oil and mix thoroughly to ensure all chicken pieces are well coated with the seasonings.
⏱️ 5 min
- 2
Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and sauté for 5-7 minutes, stirring occasionally, until it starts to crisp and brown.
⏱️ 7 min
- 3
Add the seasoned chicken to the skillet with the sausage. Stir to combine. Cover the pan and reduce heat to medium. Let it simmer for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
⏱️ 10 min
- 4
Stir in the chopped bell peppers and yellow onion. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
⏱️ 5 min
- 5
In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha, ketchup, brown sugar, salt, and black pepper. Pour the sauce mixture over the chicken, sausage, and vegetables in the skillet. Stir everything together to coat evenly.
⏱️ 3 min
- 6
Return the lid to the pan and let the mixture simmer for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 10 min
- 7
Serve the hot chicken and sausage with peppers generously over cooked rice.
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Sausage with Peppers Over Rice
For the Chicken and Sausage
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Tony's Creole Seasoning
- 1 teaspoon grilled chicken seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil, divided
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 2 bell peppers, any color, chopped
- 1 yellow onion, chopped
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha, or to taste
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 3 cups cooked rice, hot, for serving
Instructions
- 1
In a medium bowl, combine the diced chicken breasts with garlic powder, onion powder, Tony's Creole Seasoning, grilled chicken seasoning, dried oregano, and smoked paprika. Drizzle with 1 tablespoon of olive oil and mix thoroughly to ensure all chicken pieces are well coated with the seasonings.
⏱️ 5 min - 2
Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and sauté for 5-7 minutes, stirring occasionally, until it starts to crisp and brown.
⏱️ 7 min - 3
Add the seasoned chicken to the skillet with the sausage. Stir to combine. Cover the pan and reduce heat to medium. Let it simmer for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
⏱️ 10 min - 4
Stir in the chopped bell peppers and yellow onion. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
⏱️ 5 min - 5
In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha, ketchup, brown sugar, salt, and black pepper. Pour the sauce mixture over the chicken, sausage, and vegetables in the skillet. Stir everything together to coat evenly.
⏱️ 3 min - 6
Return the lid to the pan and let the mixture simmer for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 10 min - 7
Serve the hot chicken and sausage with peppers generously over cooked rice.