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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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!