Chorizo Chicken Jambalaya

Ingredients

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

Directions

1. Slice the chicken thighs into small 1 inch pieces. Pour the vegetable oil into a large pot, then add the chicken and the chorizo, squeezing the chorizo from its casing as it goes in. Cook over medium heat until the chorizo has browned and the chicken looks white and feels firm, about 7-10 minutes. Pour away the extra fat.
2. Add the frozen onion, celery, and bell pepper mixture to the pot. Stir it into the meat and cook just until warmed through, about 1-2 minutes.
3. Spoon in the tomato paste, then add the dry rice. Stir everything together and cook for about 2 minutes. You’ll hear the rice snap and sizzle a bit as it toasts, while the tomato paste deepens in flavor. A little sticking on the bottom is fine; burning is where we draw the line.
4. Pour in the chicken broth and the diced tomatoes with their juices. Stir well, scraping up anything clinging to the bottom of the pot. Add the bay leaf, cumin, smoked paprika, and oregano, then give it another stir. Cover the pot and raise the heat to high. Once it comes to a full boil, reduce the heat to low and simmer for 30 minutes. After 30 minutes, turn off the heat and leave the covered pot alone for another 10 minutes so it can keep steaming.
5. Take off the lid and fluff the jambalaya. Pull out the bay leaf if you spot it. Serve hot with sliced green onion on top.