Chicken Jambalaya

Temps & Portions
4 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
  • 2 Tbsp. (30 mL) vegetable oil
    Kirkland Extra Virgin Olive Oil 2L
    $23.72 • Chq
  • 3/4 lb. (440 g) boneless, skinless chicken thighs
    Kirkland Signature Chicken Thighs Boneless Skinless ~2.4KG
    $36.23 • Chq
  • 1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)
    Maple Leaf Natural Selections Cooked Smoked Ham (2PK) 1.4KG
    $15.30 • Chq
  • 1 can (398 g.) no salt added tomatoes in juice, undrained
    Kirkland Diced Tomatoes Organic (796 ml × 8 cans)
    $17.84 • Chq
  • 1 1/2 cups water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 cup uncooked rice
    Riceworks Sweet Chili Rice Chips ~ 567 g
    $6.66 • Chq
Instructions
  • 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.