Yields: 6-8 Servings
Prep Time: 1½ Hours

The Spanish are famous for their rice dishes. This dish is reminiscent of their paella in that it is made with chicken and shrimp. However, paella also includes rabbit, sausage and other types of shellfish. Paella was the inspiration for jambalaya, that theme can be seen in this dish as well.


  • 2 cups long grain rice
  • 1 cup boneless skinless chicken thighs, diced
  • 1 pound (30-35 count) shrimp, peeled and deveined with tail shell intact
  • ¼ cup of vegetable oil
  • 1 cup diced onions
  • ½ cup red bell pepper
  • ½ cup yellow bell pepper
  • ¼ cup minced garlic
  • 3 jalapeño peppers, seeded and minced
  • 2 cups of diced ripe tomatoes
  • 1-tablespoon tomato paste
  • 3 cups of chicken stock or can broth
  • ¼ cup of fine dice cilantro
  • ¾ cup of frozen green peas
  • salt and cracked black pepper to taste

Preheat oven to 350°F. In a 2-gallon Dutch oven heat vegetable oil over medium-high heat. Sauté chicken until brown. Add onions, bell peppers, garlic and jalapeños. Cook 8-10 minutes or until vegetables are tender. Stir in tomatoes and tomato paste. Continue to cook 3-5 minutes. Pour in chicken stock and blend well. Bring to a rolling boil then stir in rice. Remove from heat then add shrimp, cilantro and peas. Season with salt and cracked black pepper. You should slightly over-season since rice tends to require a little extra seasoning. Blend well then cover and place in oven. Bake 20-25 minutes.


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