Ingredients:
1 lb chicken breast, cut into bite-sized pieces
8 oz chorizo, sliced
1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups long-grain rice
2 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 tablespoon tomato paste
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Green onions, chopped (for garnish)
Directions:
I. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chorizo and cook until it starts to brown, about 3-4 minutes. Remove with a slotted spoon and set aside.
II. In the same skillet, add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove and set aside with the chorizo.
III. Add the chopped onion, red bell pepper, green bell pepper, and garlic to the skillet. Sauté until softened, about 5 minutes.
IV. Stir in the rice, coating it in the oil and vegetables. Add the chicken broth, diced tomatoes, tomato paste, smoked paprika, cumin, thyme, cayenne pepper, salt, and pepper. Stir well to combine.
V. Return the browned chicken and chorizo to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
VI. Fluff the jambalaya with a fork and garnish with chopped green onions before serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 450 kcal per serving
Servings: 6
