Chicken Jambalaya
serves 4 at $4.99 per serving
Prep & Cook Time: 50-60 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Nigel Palmer
In Your Box (serves 4)
- 26 oz. Boneless Skinless Chicken Breasts
- 15 oz. Crushed Tomatoes
- 1½ cups Parboiled Rice
- 1 Yellow Onion
- 1 Green Bell Pepper
- 4 oz. Green Beans
- 3 oz. Corn Kernels
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3 Tbsp. Salted Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Cajun Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOLmv938
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Calories780
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Carbohydrates90g
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Net Carbs86g
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Fat25g
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Protein48g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim ends off green beans and cut into 1" pieces.
Stem, seed, remove ribs, and cut green bell pepper into 1/4" dice.Halve and peel onion. Cut halves into 1/4" dice.Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with 1/2 tsp. salt and 1/4 tsp. pepper. -
2 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pot. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove chicken to a plate. Reserve pot; no need to wipe clean. -
3 Cook the Vegetables
Return pot used to cook chicken to medium-high heat. Add 3 Tbsp. butter (not included in your box) to hot pot and let melt.
Once butter is melted, add onion, green bell pepper, seasoning blend, and 1/2 tsp. salt. Stir occasionally until tender, 3-4 minutes.Stir in tomatoes, corn, and demi-glace. -
4 Cook the Rice
Stir in rice and 21/2 cups water to hot pot. Bring to a boil.
Once boiling, reduce to a simmer. Cover and cook, 10 minutes.Stir in green beans, cover, and cook until rice is tender, 8-10 minutes.Stir in chicken, then cook uncovered until heated through, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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