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Chicken Jambalaya

Chicken Jambalaya

Flavourfully Wholesome
  • Cook

  • Difficulty

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  • Marinate time

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  • Serves



  • 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

Total Fat10 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol65 mg
Sodium430 mg
Total Carbs42 g
Dietary Fiber1 g
Sugars2 g
Protein29 g
Vitamin A2 %
Vitamin C15 %
Calcium6 %
Iron10 %

Let's Get Cooking

  • 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.