Chorizo Chicken Jambalaya

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  1 tbsp Vegetable oil
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  2 Chorizo, Pork(120g)
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  1.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  12 oz Mirepoix Blend, Frozen, With Parsley
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  2 tbsp Tomato Paste
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  2.5 cup White Rice
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  15 oz Canned Diced Tomatoes
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  4 cup Low Sodium Chicken Broth
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  1 1 whole bay leaf ($0.15)
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  1 tsp Cumin, Ground
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  1 tsp Paprika, Smoked
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  0.5 tsp Oregano, Dried
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  1 Green Onion (Scallion)(100g)

Instructions

1. 1Cut the chicken thighs into 1-inch chunks. Squeeze the chorizo out of its casing into small crumbles.
2. 2Heat the vegetable oil in a large pot over medium-high heat. Add the chicken chunks and chorizo crumbles, stirring occasionally. Cook 7–10 minutes until the chorizo is browned and the chicken is white and firm with no pink remaining. Drain off excess fat, leaving about 2 tablespoons in the pot.
3. 3Add the frozen mirepoix to the pot and stir to combine. Cook over medium heat 1–2 minutes until heated through.
4. 4Add the tomato paste and dry rice to the pot, stirring constantly. Cook 2–3 minutes over medium heat until the rice crackles and pops and the tomato paste darkens slightly—it's fine if a light coating forms on the bottom of the pot, but do not let it burn.
5. 5Pour in the chicken broth and diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot. Add the bay leaf, ground cumin, smoked paprika, and oregano, stirring to combine.
6. 6Increase heat to high and bring to a full boil. Once boiling, reduce heat to low, cover with a lid, and simmer undisturbed for 30 minutes until the rice is tender and has absorbed the liquid.
7. 7Remove from heat and let sit covered for 10 additional minutes to steam.
8. 8Remove the lid and fluff the jambalaya with a fork. Divide evenly into 8 airtight containers while hot. Top each portion with sliced green onions before serving or storing.