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Honey and Orange Chicken Jambalaya

Honey and Orange Chicken Jambalaya

with Tomato Rice

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Jambalaya is a traditional Creole dish with rice, tomatoes, onions, green peppers, and some type of protein. Our chefs put a family-friendly spin on the dish by adding orange zest for a burst of citrus flavor and honey to balance out the acidity of the tomatoes.

Tags:Gluten-freeChild friendlyFamily friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Chicken Stock Concentrate

¼ ounce

Parsley

1 tablespoon

Chorizo Spice Blend

2 unit

Green Bell Pepper

24 ounce

Chicken Thighs

1 unit

Orange

1 unit

Honey

1.5 cup

Basmati Rice

1 box

Crushed Tomatoes

1 unit

Yellow Onion

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2255.176 kJ
Calories539 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate77 g
Sugar13 g
Dietary Fiber3 g
Protein41 g
Cholesterol143 mg
Sodium514 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

Prep the ingredients: Wash and dry all produce. Halve, peel, and dice onion. Core, seed, and dice bell peppers.

3

Heat a large 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.

4

Add rice to pan along with tomatoes, stock concentrate, 1 Tablespoon honey, and 3 cups water. Bring to a boil, then reduce to low. Cover and simmer until rice is tender, about 15 minutes.

5

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.

6

Serve chicken on a bed of rice and enjoy!