Chicken & Chorizo Jambalaya Recipe with Heat - 10 Below Ice-cream
Spanish-inspired chicken and chorizo jambalaya dishes up smoky, bold flavors. Real magic happens when you follow this vibrant recipe for a memorable dinner experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.10belowicecream.com.
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
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