Recipes

Preptime: Cook Time: Serves: Level: 20 Minutes 30 Minutes 6-8 Servings Beginner-Intermediate About the Recipe The Bayou meets the desert in this quick version of Sonoran Jambalaya Ingredients 3 Tablespoons olive oil divided ( we use bacon fat mixed with olive oil) 1 lb. boneless chicken thighs cut into 1-inch pieces 1 lb. Spanish hard chorizo sausage sliced into ¼-inch discs 2 heaping tablespoons Timoteo's Gringo Rub 2 tbsp Timoteo's Sonoran Spice Rub 1 teaspoon salt ½ teas