I'm not gonna' lie. The prospect of working with a legend is a pretty daunting one. Especially when they're so hot. As it turns out, Tabasco couldn't be easier to work with and it wasn't long before this tasty jambalaya recipe was rocking out The 60 Second Kitchen. Originally from the depths of Louisiana, I put my own citrussy spin on this classic to entertain your taste buds and guarantee you a bevvy of dinner time groupies.
Chicken thigh meat
1⁄2 Pound, cut into small strips
1⁄4 Medium, juiced
For the chicken stock
Chicken stock block
1 Medium, chopped finely
1 Clove (5 gm), minced
Green bell pepper
1 Medium, seeded, chopped finely
1⁄4 Cup (4 tbs), shredded
1 Cup (16 tbs), crushed
2 Pinch (to taste)
1 Teaspoon (to taste)
1 Tablespoon, minced
1⁄2 Medium, juiced
1. In a pan, heat 2 teaspoons of olive oil. Put the chicken pieces.
2. Stir and allow to cook till it begins to brown.
3. Put the orange zest, orange juice and honey, stir it well and cook till it coats the chicken well.
4. Transfer into a bowl and set aside.
5. In another pan, boil water and add the chicken stock cube. Bring it to boil and cook for a few minutes. Set aside.
6. In a pan, heat 1 tablespoon of olive oil. Put the onions and sauté till it turns golden brown.
7. Add the bell peppers and garlic and cook for another few minutes.
8. Put in the chorizo and continue to cook. Add tomatoes and mix well.
9. Season with salt and put in the rice. Pour the chicken stock and return the chicken to the pan. Mix well.
10. Cover the pan and simmer on medium heat for 10 minutes or the rice is cooked.
11. Remove the lid and let the water evaporate. Add the Tabasco sauce and mix it well till well combined. Sprinkle parsley over it and stir.
12. Cook for a few more minutes and turn off the heat.
13. In a serving bowl, serve the jambalaya hot, garnished with orange juice and parsley.