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Chicken Jambalaya

This one-skillet jambalaya is made with chicken, ham and tomatoes. Low in fat, it’s also a source of iron and vitamin C. View the full recipe here.
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  • 2 Tbsp. (30 mL) vegetable oil
  • 3/4 lb. (440 g) boneless, skinless chicken thighs
  • 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
  • 1 1/2 cups (375 mL) water
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 cup (250 mL) uncooked rice

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol65mg
Sodium430mg
Total Carbs42g
Dietary Fiber1g
Sugars2g
Protein29g
Calcium6%
Iron10%
Vitamin C15%
Vitamin A2%

  • 1 Heat oil in large skillet over medium-high heat and brown chicken and ham.
  • 2 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.