Chorizo Chicken Jambalaya
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8 (1.25 cups each)
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Calories
43188 kcal
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Course
Main Course
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Cuisine
gluten-free
Chorizo Chicken Jambalaya
Description
This Chorizo Chicken Jambalaya starts by cooking chunks of boneless, skinless chicken thighs alongside crumbled Mexican chorizo in vegetable oil until browned and cooked through. Frozen chopped onions, celery, and bell pepper are added and briefly cooked to soften. Tomato paste and dry long-grain white rice are stirred in and toasted slightly to develop deeper flavors. Then, chicken broth and canned diced tomatoes are incorporated, along with bay leaf, cumin, smoked paprika, and oregano to season the dish.
The mixture is simmered covered, allowing the rice to absorb liquid while the spices meld with the meats and vegetables. The resulting texture features tender chicken chunks, spicy crumbled chorizo, and soft vegetables surrounding flavorful, well-cooked rice. The heat from the spices and smokiness of paprika complement the rich pork sausage and chicken blend.
Chorizo Chicken Jambalaya can be served as a filling main course that blends protein and starch in a single pot, making it practical for family dinners or meal prep. It pairs well with a simple vegetable side or salad to balance the richness. Note that substituting brown rice may require adjustments due to longer cooking times and different liquid absorption.
Ingredients
- 1 Tbsp vegetable oil $0.02
- 2 Mexican chorizo $1.67, links 8 oz
- 4 chicken thigh $2.35, boneless, skinless, about 1 1/4 lbs
- 12 oz. onion $1.39, frozen, bagged, mix
- 12 oz. bell pepper
- 12 oz. celery
- 2 Tbsp tomato paste $0.12
- 2 1/2 cups white rice $0.83, dry long grain
- 1 15 oz. can diced tomatoes $0.89
- 4 cups chicken broth $0.52
- 1 bay leaf $0.15, whole
- 1 tsp cumin $0.10
- 1 tsp smoked paprika $0.10
- 1/2 tsp oregano $0.05
- 1 green onion $0.79, bunch
Instructions
- 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).
- 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.
- 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.
- Remove the lid and fluff the jambalaya. If you see the bay leaf, remove it. Serve hot topped with sliced green onion.
Notes
- Brown rice is not recommended as a substitute for white rice because it cooks differently and requires more liquid and time.
- Be cautious to toast the rice and tomato paste without burning to enhance flavor during cooking.
- Drain excess fat after cooking the chorizo and chicken to prevent greasiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1.25 cups each)
Amount Per Serving
Calories 43188 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 431.88kcal | 22% |
| Carbohydrates | 55.05g | 18% |
| Protein | 24.08g | 48% |
| Fat | 12.45g | 19% |
| Sodium | 793.28mg | 33% |
| Fiber | 3.38g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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