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One-Pot Jambalaya-Inspired Chicken
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One-Pot Jambalaya-Inspired Chicken

One-Pot Jambalaya-Inspired Chicken

with Tomato Rice

Jambalaya is famous in New Orleans for its ability to pack serious smoky flavours into one colourful pot of rice. Our rendition is popping with green bell peppers, onions, garlic, tomato and chicken.

Tags:
Family Friendly
New
Low CO2
Allergens:
Sulphites
Milk
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Jasmine Rice

2 tbsp

Tomato Sauce Base

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 piece

Green Bell Pepper

1 tbsp

Garlic Puree

3 piece

Celery

1 piece

Green Onion

1 tbsp

Chicken Stock Powder

(Contains Soy)

7 g

Cilantro

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories670 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber3 g
Protein35 g
Cholesterol165 mg
Sodium740 mg
Trans Fat0.5 g
Potassium750 mg
Calcium50 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Paper Towel

Instructions

Prep
1

Before starting, wash and dry all produce. Cut celery into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Thinly slice green onion, keeping white and green parts separate. Roughly chop cilantro.

Sear chicken
2

Pat chicken dry with paper towels. Season chicken all over with Smoked-Paprika Garlic Blend and salt. Heat a large non-stick pan over medium-high heat. When hot add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. Transfer chicken to a plate. Set aside. (NOTE: You will finish cooking the chicken in step 4.)

Sear veggies
3

Add pepper, celery and green onion whites. Cook, stirring often, until tender-crisp, 2-3 min. Add rice and garlic puree. Cook stirring often, until coated, 1 min. Add 1 1/4 cups (2 1/2 cups) water, stock powder and tomato sauce base. Stir to combine.

Cook jambalaya
4

Bring rice mixture to a boil over high.Once boiling, add chicken, then reduce heat to low. Cover and cook until rice is tender and chicken is cooked through, 14-16 min.**

Finish and serve
5

Transfer chicken to plate. Add 2 tbsp (4 tbsp) butter to jambalaya, then stir to combine.Divide jambalaya between plates. Top with chicken.Sprinkle green onions and cilantro over top. (TIP: Drizzle your favourite hot sauce over top for an extra kick!)