Honey and Orange Chicken Jambalaya
with Tomato Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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 peppers.
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.
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.
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!
