Chorizo Chicken Jambalaya
Ingredients
-
1
Tbsp
vegetable oil
-
2
links
Mexican Chorizo
-
4
pieces
boneless skinless chicken thighs
-
12
oz
frozen onion, bell pepper, celery mix
-
2
Tbsp
tomato paste
-
2½
cups
dry long grain white rice
-
1
15 oz can
diced tomatoes
-
4
cups
chicken broth
-
1
whole
bay leaf
-
1
tsp
cumin
-
1
tsp
smoked paprika
-
½
tsp
oregano
-
1
bunch
green onions
Instructions
- Cut the chicken thighs into small chunks.
- Heat vegetable oil in a large pot and cook the chicken and chorizo until browned.
- Drain excess fat and add the frozen vegetable mix, stirring to combine.
- Add tomato paste and rice, cooking for about two minutes until the rice crackles.
- Pour in chicken broth and diced tomatoes, stirring to dissolve any bits stuck to the pot.
- Add bay leaf, cumin, smoked paprika, and oregano, then cover and bring to a boil.
- Reduce heat to low and simmer for 30 minutes, then let sit for an additional 10 minutes.
- Fluff the jambalaya, remove the bay leaf, and serve topped with sliced green onions.
Nutrition Facts (estimated)
Servings
8
Calories
432
Total fat
12g
Total carbohydrates
55g
Total protein
24g
Sodium
793mg
Cholesterol
mg
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