Chicken Jambalaya

Time & Servings
4 servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
  • 2 Tbsp. (30 mL) vegetable oil
    Potatoes Foil-Wrapped Your Fresh Market (3PK)
    $3.62 • Ea
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  • 3/4 lb. (440 g) boneless, skinless chicken thighs
    Maple Leaf Chicken Thighs ~1KG
    $14.64 • Ea
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  • 1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)
    Cook‘s Fully Cooked Ham Steak Premium Lean Hickory Smoked Traditional Bone-In 454G
    $7.28 • Ea
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  • 1 can (398 g.) no salt added tomatoes in juice, undrained
    Aylmer Diced Tomatoes 796ML
    $2.04 • Ea
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  • 1 1/2 cups water
    evian® natural spring water bottle 1.5L
    $3.54 • Ea
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  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 cup uncooked rice
    Hans Dairy Kheer Rice Pudding 725G
    $4.60 • Ea
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  • Heat oil in large skillet over medium-high heat and brown chicken and ham.
  • Stir in tomatoes, water and Knorr® Vegetable Dry Soup Mix. Bring to a boil over high heat. Stir in rice. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.
  • Try adding ½ cup of frozen mixed vegetables to this dish for more veggies!
  • Each serving of this jambalaya is low in fat and a source of iron and vitamin C. *See Nutrition Information for sodium content.