Legendry Tabasco Jambalaya with Honey and Orange Recipe Video

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.


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
DishMain Ingredient


For chicken
 Chicken thigh meat1⁄2 Pound, cut into small strips
 Olive oil2 Teaspoon
 Orange zest1⁄4 Teaspoon
 Orange1⁄4 Medium, juiced
 Honey2 Teaspoon
For the chicken stock
 Chicken stock block1⁄2
 Water300 Milliliter
For jambalaya
 Olive oil1 Tablespoon
 Onion1 Medium, chopped finely
 Garlic1 Clove (5 gm), minced
 Green bell pepper1 Medium, seeded, chopped finely
 Chorizo1⁄4 Cup (4 tbs), shredded
 Canned tomatoes1 Cup (16 tbs), crushed
 Rice200 Gram
 Salt2 Pinch (to taste)
 Tabasco sauce1 Teaspoon (to taste)
For garnishing
 Parsley1 Tablespoon, minced
 Orange1⁄2 Medium, juiced

Nutrition Facts

Serving size

Calories 414 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 3 g14.8%

Trans Fat 0.3 g

Cholesterol 56.3 mg

Sodium 916.9 mg38.2%

Total Carbohydrates 59 g19.6%

Dietary Fiber 4.4 g17.6%

Sugars 8.5 g

Protein 18 g35.6%

Vitamin A 21.3% Vitamin C 102%

Calcium 8.2% Iron 13.9%

*Based on a 2000 Calorie diet


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.