Though there are infinite versions of the classic Southern chicken-and-wild rice pilaf, it tastes so good we couldn’t resist adding another one to the roster. This recipe gives a wink to Cajun style with the holy trinity of onions, celery, and bell peppers—and a dash of heat.
- 2 tablespoons canola or vegetable oil, divided
- 1 teaspoon freshly ground black pepper
- 1 pound hot turkey sausage, removed from its casing if in links
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breast
- 2 1/2 cups chicken broth
- 1 medium yellow onion, minced
- 1 cup wild rice or wild rice blend
- 3 celery stalks, minced
- 1 tablespoon minced flat-leaf parsley
- 1 green bell pepper, seeded and minced
- 2 tablespoons sliced almonds (optional)
Yield: 6 Servings
- Preheat the oven to 375F.
- Heat 1 tablespoon of the oil in a large, high-sided sauté pan or skillet over medium-high heat.
- Add the turkey sausage, and cook for 5 minutes until browned, stirring occasionally to break up the chunks. Transfer to a deep, square casserole dish.
- Add the remaining oil to the skillet, then add the chicken and cook about 2 minutes per side until browned. Transfer to the casserole dish.
- Add the onion, celery and bell pepper to the skillet and sprinkle with salt and pepper. Cook, stirring frequently, for 3-5 minutes until the vegetables are crisp-tender.
- Add the chicken broth to the skillet and bring to a simmer.
- Pour the rice into the casserole dish over the sausage and chicken, then pour the contents of the skillet into the casserole dish.
- Stir to combine, then cover and bake for 20 minutes, then uncover and bake for 15-20 minutes more until the rice is tender and the chicken is cooked through.
- Top with parsley and almonds, if desired, and serve.
This recipe originally appeared on iVillage.