Peel and finely chop the aged garlic cloves.

Dice the Vidalia onion.

Chop the parsley, setting aside a portion for garnish.

Cut the green peppers into small cubes, removing the seeds.

Cut the chicken thighs into bite-sized pieces.

Zest and juice the Valencia oranges.

Measure out the golden honey.

Slice the Spanish chorizo.

Rinse the Basmati rice thoroughly.

Place a large pot over medium heat and add a bit of oil.

Add the chopped garlic and diced onion to the pot.

Sauté until they turn translucent and fragrant.

Add the diced chicken thighs and Spanish chorizo to the pot.

Cook until the chicken browns and chorizo releases its oils.

Stir in the chopped green peppers and rice, allowing them to cook for a few minutes with the chicken and chorizo.

Pour in the sun-ripened chopped tomatoes along with the savory chicken stock pot.

Stir the mixture well, ensuring the ingredients are combined.

Add the orange zest and juice to the pot for a citrusy touch.

Pour in the golden honey to balance the flavors.

Adjust the heat level by adding Tabasco sauce according to your taste preference.

Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Cover the pot and let it cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.

Once the rice is cooked, check the seasoning and adjust if needed.

Sprinkle the reserved chopped parsley over the jambalaya for garnish.