Jambalaya is a traditional Creole dish with rice, tomatoes, onions, green peppers, and some type of protein. Our chefs put a sweet and citrusy spin on it by adding orange zest and a touch of honey to balance out the tomato’s acidity. Plus, they added a special blend of chorizo spices for a kick of flavor without too much heat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Chorizo Spice Blend
Green Bell Pepper
Preheat oven to 400 degrees. Place chicken on a lightly oiled baking sheet, and season with salt, pepper, and half the chorizo seasoning. Bake until firm and juices run clear when pierced with a knife, about 25 minutes.
Prep the ingredients: Wash and dry all produce. Halve, peel, and dice onion. Core, seed, and dice bell pepper.
Heat a drizzle of oil in a large pan on medium-high heat. Add onions, bell peppers, and remaining chorizo seasoning blend. Toss occasionally until softened, 4-5 minutes. Season with salt and pepper.
Add rice to pan along with tomatoes, stock concentrate, ½ Tablespoon honey, and 1½ cups water. Bring to a boil, then reduce to low. Cover and simmer until rice is tender, about 15 minutes.
Finish: Meanwhile, roughly chop parsley. Zest and halve orange. When rice is tender, reduce heat to low. Stir in parsley, juice of half the orange, and a pinch of orange zest (to taste). Season with salt and pepper. Cook uncovered, 1-2 minutes.
Serve chicken on a bed of rice and enjoy!