Chicken & Chorizo Jambalaya with Bell Peppers & Rice

Ingredients

Fresh Ingredients

- 2 chicken breasts (about 6 oz each)

- 1/2 cup bell peppers, diced (any color)

- 2 tbsp parsley, chopped for garnish

- 6 oz gluten-free chorizo, sliced

Shelf-Stable Ingredients

- 1/2 cup brown jasmine rice

- 1/4 tbsp olive oil (for cooking)

- Salt, to taste

Pantry Staples and Enhancements

- 1/4 cup tomato paste

- 1/2 cup tomato puree

- 1 can (14.5 oz) diced tomatoes

- 1/2 tsp dried oregano

- 1/4 tsp paprika

- 1/4 tsp garlic powder (substitute for garlic)

- 1/4 tsp onion powder (substitute for raw onions)

- 1/4 tsp Sriracha (adjust to taste)

- 1/4 tsp hot sauce (adjust to taste)

- 1/4 tsp smoked paprika (for flavor depth)

- 1/4 tsp Worcestershire sauce (for umami flavor)

Directions

1. Cook Brown Rice: Rinse 1/2 cup brown jasmine rice under cold water. In a pot, bring rice and 1 cup of water to a boil, then reduce to a simmer, cover, and cook until tender (about 35-40 minutes).

2. Prepare Ingredients: While the rice is cooking, dice 1/2 cup bell peppers and slice 6 oz chorizo. Cut chicken breasts into bite-sized pieces.

3. Cook Chicken and Chorizo: In a large skillet, heat 1/4 tbsp olive oil over medium heat. Add chicken pieces, season with salt, paprika, garlic powder, and onion powder. Cook until browned. Add chorizo slices and cook for an additional 2-3 minutes.

4. Add Tomatoes and Seasonings: To the skillet, add 1/4 cup tomato paste, 1/2 cup tomato puree, and the can of diced tomatoes. Stir in 1/2 tsp dried oregano, 1/4 tsp Sriracha, 1/4 tsp hot sauce, 1/4 tsp smoked paprika, and 1/4 tsp Worcestershire sauce. Simmer for about 10 minutes.

5. Combine with Rice: Once the rice is cooked, stir it into the skillet with the chicken and chorizo mixture. Mix well to combine all ingredients.

6. Serve: Divide the jambalaya between two plates. Garnish with chopped parsley.