Chicken Sausage and Peppers with Sweet Potato "Dirty Rice"
Try this Chicken Sausage and Peppers with Sweet Potato "Dirty Rice" recipe, or contribute your own.
Try this Chicken Sausage and Peppers with Sweet Potato "Dirty Rice" recipe, or contribute your own.
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- chopped parsley to garnish
- 2 medium sweet potatoes peeled, blade d
- 9-10 ounces (about 4 small links) chicken sausages sliced into 1/2†chunks
- 1 yellow bell pepper chopped into 1/2†chunks
- 1 red bell pepper chopped into 1/2†chunks
- 2 celery ribs diced
- 1/2 cup chopped red onions
- 1 tablespoon + 1/2 cup chicken broth low sodium + more if needed
- Carbohydrate 19.3441912484335 g
- Cholesterol 0 mg
- Fat 1.95841874992647 g
- Fiber 4.07103748699229 g
- Protein 2.262964999657 g
- Saturated Fat 0.295238999982439 g
- Serving Size 1 1 Serving (157g)
- Sodium 80.7796432223238 mg
- Sugar 15.2731537614412 g
- Trans Fat 0.155134624983343 g
- Calories 100 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sausage, peppers and let cook for 5-7 minutes or until peppers soften and sausage is browned.
- Meanwhile, place the sweet potato noodles into a food processor and pulse until rice-like and set aside.
- Once the meat is browned, transfer to a plate with peppers and then let skillet cool down for 1 minute and then add in the garlic, celery and onions to the skillet. Let cook for 30 seconds and then add in the tablespoon of the chicken broth. Let vegetables cook for 2-3 minutes or until onions are translucent and then add in the tomato paste. Stir for 1 minute or until tomato paste coats the vegetables.
- Then, add in the sweet potato rice, oregano and paprika and season with salt and pepper. Stir to combine and let cook for 1 minute. Then, add in the chicken broth, stir again and let cook, covered, for 5 minutes, uncovering occasionally to stir. If the rice starts to stick to the bottom of the pan, add more chicken broth by the tablespoon. Then, add in the sausage and peppers and cook for another 2-3 minutes, or until sweet potato rice is cooked through.
- Once done, add in the parsley, stir to mix and then transfer to a serving bowl or individual bowls and enjoy.
Vibrant chunks of browned chicken sausage mingle with charred bell peppers and tender sweet potato grains that mimic the texture of traditional rice without the grain. When searing the sausage, maintain medium heat to ensure the casings develop deep caramelization without scorching the delicate paprika and garlic that enter the pan later. Achieving the right texture for the sweet potato base relies entirely on pulsing the peeled roots carefully in a food processor until fine granules form, which prevents the vegetable from turning into mush during steaming.
Staggering the cooking stages protects aromatics like garlic and celery from burning while allowing dense root vegetables enough moisture to soften properly. Adding low-sodium chicken broth incrementally by the tablespoon prevents sticking and regulates the internal steam needed to tenderize the sweet potato grains within five minutes. Cooking equipment matters significantly here because a heavy-bottomed skillet retains steady heat better than thin aluminum pans, ensuring even evaporation across the cooking surface.
Swapping standard white rice for sweet potatoes alters the carbohydrate profile drastically while introducing natural sugars that caramelize when exposed to direct heat. Home cooks utilizing butternut squash or rutabaga as substitutes should note that these alternatives release varying amounts of water, requiring adjustments to the added liquid during the covered simmering phase. Monitoring moisture levels closely prevents the mixture from scorching, while tasting the base before adding the meat back ensures proper seasoning balance.
Transferring the cooked sausage and peppers back into the skillet for the final two minutes allows all the independent flavor profiles to meld cohesively before garnishing with fresh chopped parsley. Storing leftovers in an airtight container in the refrigerator for up to three days maintains food safety, though reheating requires a splash of water to restore moisture to the dehydrated root vegetables.
