Chicken Jambalaya

Temps & Portions
4 portions
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
  • 2 Tbsp. (30 mL) vegetable oil
    Potatoes Foil-Wrapped Your Fresh Market (3PK)
    $3.62 • Chq
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  • 3/4 lb. (440 g) boneless, skinless chicken thighs
    Maple Leaf Chicken Thighs ~1.25-1.78KG
    $7.54 • Chq
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  • 1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)
    Cooks Cook‘s Premium Lean Hickory Smoked Traditional Bone-In Fully Cooked Ham Steak 453G
    $15.82 • Chq
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  • 1 can (398 g.) no salt added tomatoes in juice, undrained
    Aylmer Diced Tomatoes 796ML
    $2.04 • Chq
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  • 1 1/2 cups water
    evian® natural spring water bottle 1.5L
    $3.01 • Chq
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  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 cup uncooked rice
    Great Value Six Bean Mix Can No Salt 540ML
    $1.07 • Chq
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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.