Experience a bit of Creole cooking with this Chicken and Chorizo Jambalaya. Explore the recipe to learn how to make this delicious dish.
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon
1 each onion and green pepper, chopped
1 lb. Mexican chorizo, cut into 1-inch pieces
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups long-grain white rice, uncooked
1/2 cup KRAFT Sweet & Spicy Barbecue Sauce
1/8 tsp. ground red pepper (cayenne)
1-1/2 cups chopped cooked chicken
3 stalks celery, sliced
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Let's Make It
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions, peppers and chorizo to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender.
Add all remaining ingredients except chicken and celery; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Stir in chicken and celery; cook 10 min. or until rice is tender.
Crumble bacon; sprinkle over chicken mixture.
Serve with cooked okra or black-eyed peas.
Prepare using your favorite variety of KRAFT Barbecue Sauce.
Sprinkle with chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.