Step by step

Method

5 steps

1. 1

   Cut the chicken thighs into 1-inch pieces. Heat the oil in a large heavy pot over medium heat, squeeze in the chorizo, and add the chicken. Cook 7–10 minutes, stirring now and then, until the chorizo is browned and the chicken is white through the center. Spoon off excess fat.

2. 2

   Stir in the frozen onion, bell pepper, and celery. Cook 2–3 minutes, just until the vegetables thaw and smell sweet. Add the tomato paste and dry rice; stir for 2 minutes. The rice should crackle a little and the paste should darken without scorching.

3. 3

   Pour in the broth and diced tomatoes with their juices, scraping up anything stuck to the bottom. Add the bay leaf, cumin, smoked paprika, and oregano. Bring the pot to a full boil, then cover and lower the heat to low.

4. 4

   Simmer for 30 minutes without lifting the lid. Turn off the heat and let the pot sit covered for 10 minutes; the rice should be tender and the liquid absorbed. If the bottom looks dry before the rice is tender, add a splash of broth.

5. 5

   Remove the bay leaf and fluff the jambalaya with a fork. Taste for salt, rest it 2 minutes, then scatter sliced green onions over the top.