Chorizo Chicken Jambalaya
Chorizo Chicken Jambalaya delivers 28g protein and 636 calories per serving with an efficient 8-serving batch yield. Quick stovetop preparation maximizes meal prep efficiency, covering protein and carbs in one pot across multiple meals. Ideal for lifters rotating diverse recipes while maintaining consistent daily macro targets without repetitive cooking.
Ingredients
- •Vegetable oil(15g)
- •Chorizo, Pork(227g)
- •Chicken Thigh, Boneless Skinless(567g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Mirepoix Blend, Frozen, With Parsley(340g)
- •Tomato Paste(30g)
- •White Rice(600g)
- •Canned Diced Tomatoes(425g)
- •Low Sodium Chicken Broth(960g)
- •1 whole bay leaf ($0.15)
- •Cumin, Ground(5g)
- •Paprika, Smoked(5g)
- •Oregano, Dried(3g)
- •Green Onion (Scallion)
Instructions
- 1Cut the chicken thighs into small, one inch chunks. Add the vegetable oil to a large pot along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing). Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 7-10 minutes). Drain off the excess fat. Add the frozen, chopped onion, celery, and bell pepper mix. Stir to combine and heat through (about 1-2 minutes).
- 2Add the tomato paste and dry rice to the pot. Stir and cook for about two minutes. You should hear the rice crackling and popping as it cooks. This toasts the rice and caramelizes the tomato paste for more flavor. It's okay if it begins to coat the bottom of the pot, but don't let it burn.
- 3Add the chicken broth and diced tomatoes (with juices) to the pot. Stir to combine and dissolve anything stuck to the bottom of the pot. Finally, 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 an additional 10 minutes, undisturbed, to continue to steam.
- 4Remove the lid and fluff the jambalaya. If you see the bay leaf, remove it. Serve hot topped with sliced green onion.
Nutrition — Per Serving
636
calories
28g
protein
17g
fat
- Carbohydrates
- 93g
- Saturated fat
- 4.9g
- Sodium
- 2271 mg
- Dietary fiber
- 5.1g
8 servings per batch · ~397g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Chorizo Chicken Jambalaya have per serving?
Each serving delivers 28g of protein at 636 calories with 17g fat and 93g carbs. The high carbohydrate content makes this a solid post-workout meal option.
How long does Chorizo Chicken Jambalaya take to prep?
This is a quick prep recipe that yields 8 servings from one batch on the stovetop, giving you multiple ready-to-eat dinners with minimal per-serving prep time.
Is Chorizo Chicken Jambalaya good for muscle gain?
At 93g carbs and 28g protein per serving, this recipe is well-positioned for muscle gain phases where carbohydrate timing around training sessions supports recovery and performance.
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