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By: Robert Pace • Show: Incident Response One Pot Wonder with Robert Pace
Makes: 4–6 servings • Prep: 20 min • Cook: 20–25 min • Total: ~40–45 min • Difficulty: Easy
Tags: Weeknight, One-Pan, Crowd-Pleaser, Gluten-Free Option

Fast, colorful, and deeply satisfying: juicy chicken thighs and Italian sausage seared hot, tossed with fluffy rice, then finished with crisp-tender onions and green peppers for snap and sweetness.

Equipment

• 12-inch (30 cm) deep skillet, sauté pan, or wok with lid
• Medium saucepan with lid (for rice)
• Cutting board, chef’s knife, tongs, wooden spoon

Ingredients

Proteins & Aromatics

• 1½ lb (680 g) boneless, skinless chicken thighs, cut in ¾-in (2 cm) pieces
• 12 oz (340 g) Italian sausage links, sliced ½-in (1.25 cm) thick
• 2 Tbsp extra-virgin olive oil, divided
• 1 large green bell pepper, diced (about 5 oz / 140 g)
• 1 medium yellow onion, diced (about 8 oz / 225 g)
• 3 garlic cloves, minced (optional)

Rice & Seasoning

• 4 cups cooked white rice, cooled (from ~1½ cups/285 g uncooked)
• 1¼ tsp kosher salt, divided, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• ¾ tsp chipotle or chili powder (to taste)
• ½ tsp sweet paprika (optional, for warmth)

Note: This “fried rice” is spice-led (no soy). If you want umami without gluten, finish with a squeeze of lemon or a pat of butter.

Mise en Place (Do this first)

• Cook rice: Rinse, cook, fluff, and spread on a tray to steam-dry (or use day-old rice).
• Dice onion and pepper; mince garlic (if using).
• Cut chicken and slice sausage; pat dry.
• Measure spices.

Method

1. Sear the chicken (4–6 min). Heat 1 Tbsp oil in the skillet over medium-high until shimmering. Season chicken with ½ tsp salt and some pepper. Sear in a single layer, turning once, until browned and just cooked through. Transfer to a plate.
2. Brown the sausage (3–4 min). Add sausage to the hot pan; cook until browned and some fat renders. If the pan looks dry, add a drizzle of oil.
3. Spice it up (30–45 sec). Add garlic (if using) and cook just until fragrant. Sprinkle in chipotle/chili powder, paprika, and ¼ tsp salt; stir to bloom the spices in the fat.
4. Fry the rice (4–6 min). Add rice and remaining ½ tsp salt. Toss to coat, then press rice into the pan in an even layer. Cook undisturbed 2–3 minutes to build crispy bits; fold and repeat once. Return chicken (and juices) to the pan and toss.
5. Finish with veg (1–2 min). Add onion and green pepper last for color and crunch. Toss over medium-high heat just until the edges soften but the veg stays crisp-tender. Adjust salt and pepper.
6. Serve. Pile into bowls. Optional: a squeeze of lemon or a pat of butter to gloss.

Pro Tips (from Robert)

• Veg last = crunch. Fold in peppers and onions near the end so they stay bright and snappy.
• Heat management. Brown hard, then drop to medium to avoid scorching spices.
• Crispy rice hack. Press and pause—those 2–3 undisturbed minutes make the toasty bits.

Make-Ahead, Storage & Reheat

• Make-ahead: Cook rice a day ahead; chill uncovered until cool, then cover.
• Storage: Refrigerate leftovers up to 3 days.
• Reheat: Skillet over medium with a splash of water; cover 1–2 min, then uncover and toss.

Substitutions & Variations

• Sausage: Swap in turkey or chicken sausage.
• More veg: Add thawed peas or diced carrots with the rice.
• Spice swap: Use smoked paprika + cayenne instead of chipotle.
• GF: Ensure sausage and spices are gluten-free.

Allergen & Dietary Notes

• Contains no dairy, nuts, or soy (as written).
• Gluten-free if using GF sausage/spices.

Nutrition (per serving, est. for 5 servings)

~560 kcal, 29 g protein, 47 g carbs, 28 g fat, 3 g fiber, 940 mg sodium (varies by sausage and seasoning)

Pairings

• Drink: Crisp lager or iced tea with lemon.
• Sides: Cucumber-tomato salad, quick pickled onions, or orange wedges.

Troubleshooting

• Rice clumps? Break gently with a spatula and add 1–2 tsp water; steam 30 seconds.
• Not enough flavor? Add a pinch more salt and chili powder; finish with lemon.
• Soggy rice? Spread, increase heat briefly, and let it crisp undisturbed.

Notes & Credits

• Built from Robert’s on-camera method: rice prepared first, chicken and Italian sausage seared and spiced, rice folded in to crisp, vegetables added at the end for firmness and color.