budgetbytes4.6
Chorizo Chicken Jambalaya
This spicy and filling Chorizo Chicken Jambalaya cooks up fast and easy in one pot. Step by step photos.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Cut the chicken thighs into small, one inch chunks. Add the vegetable oil to a large pot along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing). Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about ⏱️ 7-10 minutes). Drain off the excess fat. Add the frozen, chopped onion, celery, and bell pepper mix. Stir to combine and heat through (about ⏱️ 1-2 minutes).
vegetable oil ($0.02)1 Tbsp
2
Add the tomato paste and dry rice to the pot. Stir and cook for about two minutes. You should hear the rice crackling and popping as it cooks. This toasts the rice and caramelizes the tomato paste for more flavor. It's okay if it begins to coat the bottom of the pot, but don't let it burn.
tomato paste ($0.12)2 Tbsp
3
Add the chicken broth and diced tomatoes (with juices) to the pot. Stir to combine and dissolve anything stuck to the bottom of the pot. Finally, add the bay leaf, cumin, smoked paprika, and oregano. Stir once more, place a lid on the pot, and turn the heat up to high. As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for ⏱️ 30 minutes. After ⏱️ 30 minutes, turn the heat off and let the pot sit for an additional ⏱️ 10 minutes, undisturbed, to continue to steam.
chicken broth ($0.52)4 cupscumin ($0.10)1 tspsmoked paprika ($0.10)1 tsp
4
Remove the lid and fluff the jambalaya. If you see the bay leaf, remove it. Serve hot topped with sliced green onion.
Nutrition Facts
calories
431.88 kcal
fat Content
12.45 g
serving Size
1.25 Cups
fiber Content
3.38 g
sodium Content
793.28 mg
protein Content
24.08 g
carbohydrate Content
55.05 g
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