One Pot Chicken Chorizo Jambalaya

One Pot Chicken Chorizo Jambalaya


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Talk about major flavor on a budget! Jambalaya is a delicious, filling, and inexpensive dish. With chicken and chorizo added to it, this dish just got even better!

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Time needed

10 min preparation + 55 min cooking

Serving Size / Yield

8 servings


  • 1 T. vegetable oil
  • 2 8 oz. links Mexican chorizo
  • 4 boneless skinless chicken thighs
  • 12 oz. bag frozen onion, bell pepper, celery mix
  • 2 T. tomato paste
  • 2 1/2 C. dry long grain white rice
  • 1 15 oz. can tomatoes, diced
  • 4 C. chicken broth
  • 1 whole bay leaf
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. oregano
  • 1 bunch green onions

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Cut the chicken thighs into small, one inch chunks. Add the vegetable oil to a pot along with the chopped chicken thighs and chorizo. Cook the meat over medium heat for about 10 minutes until the chorizo is browned and the chicken is white and firm. Drain off the excess fat. Add the frozen, chopped onion, celery, and bell pepper mix. Stir to combine and heat through for about two minutes.
Add the tomato paste and dry rice to the pot. Stir and cook for about two minutes.
Add the chicken broth and diced tomatoes with the juices to the pot. Stir to combine and dissolve anything stuck to the bottom of the pot. Now add the bay leaf, cumin, smoked paprika, and oregano. Stir once more, place a lid on the pot, and turn the heat up to high. As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let the pot sit for 10 minutes to steam.
Remove the lid and fluff the jambalaya, removing the bay leaf. Serve hot topped off with sliced green onion.

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