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
Allergens:
Sulphites
•Milk
•Soy

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

2 tbsp

Tomato Sauce Base

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 unit(s)

Green Bell Pepper

1 tbsp

Garlic Puree

3 unit(s)

Celery

1 unit(s)

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

Calories720 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber4 g
Protein46 g
Cholesterol155 mg
Sodium750 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium100 mg
Iron4.5 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

Cooking Steps

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!)