Chicken Jambalaya

serves 4 at $4.99 per serving

Prep & Cook Time: 50-60 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

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
  • Info
    3 Tbsp. Salted Butter
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    780
  • Carbohydrates
    90g
  • Net Carbs
    86g
  • Fat
    25g
  • Protein
    48g
  • Sodium
    1590mg

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
  1. 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. 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. 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. 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. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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