Chicken Jambalaya

Temps & Portions
4 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
  • 2 Tbsp. (30 mL) vegetable oil
    Crisco Vegetable Oil 1.42L
    $6.91 • Chq
  • 3/4 lb. (440 g) boneless, skinless chicken thighs
    Chicken thighs boneless skinless (4 pieces)
    $6.28 • Chq
  • 1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)
    Schneiders Cooked Ham Sliced 175G
    $3.99 • Chq
  • 1 can (398 g.) no salt added tomatoes in juice, undrained
    Compliments Tomatoes Diced with Italian Seasoning 796ML
    $1.93 • Chq
  • 1 1/2 cups water
    Evian Spring Water Natural 1.5L
    $2.53 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 cup uncooked rice
    Beatrice Milk 4L 2%
    $5.31 • 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.