Chicken & Chorizo Jambalaya Recipe with Heat - 10 Below Ice-cream

Ingredients

• 1 pound (454 grams) chicken thighs, diced
• 12 ounces (340 grams) chorizo sausage, sliced
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 can (14.5 ounces / 411 grams) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish