Chicken Jambalaya

Temps & Portions
4 portions
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
  • 2 Tbsp. (30 mL) vegetable oil
    Huile d'olive extra vierge Kirkland 2L
    $20.12 • Chq
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  • 3/4 lb. (440 g) boneless, skinless chicken thighs
    Kirkland Signature Cuisses de poulet désossées sans peau ~ 2,4 kg
    $33.56 • Chq
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  • 1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)
  • 1 can (398 g.) no salt added tomatoes in juice, undrained
    Kirkland Diced Tomatoes Organic (796 ml × 8 boîtes)
    $18.29 • Chq
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  • 1 1/2 cups water
    Evian Water Paq. de 12 1L
    $23.17 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 cup uncooked rice
    Kirkland Traditional Basmati Rice 5KG
    $20.73 • Chq
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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.