Value Meal

Chicken Jambalaya

serves 4 at $4.99 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 4)

  • 3 oz. Corn Kernels
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 1½ cups Parboiled Rice
  • 16 oz. Boneless Skinless Chicken Breasts
  • 3 Tbsp. Salted Butter
  • 2 tsp. Cajun Seasoning
  • 3 oz. Okra
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 15 oz. Crushed Tomatoes

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
    609
  • Carbohydrates
    88g
  • Fat
    14g
  • Protein
    37g
  • Sodium
    1084mg

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

    Stem okra and cut into ¼" slices. Stem, seed, remove ribs, and cut green bell pepper into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with ½ tsp. salt and ¼ 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 pan. 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 ½ tsp. salt. Stir occasionally until tender, 3-4 minutes. Stir in okra, tomatoes, corn, and demi-glace.

  4. 4

    Cook the Rice

    Stir in rice and 2 ½ cups water to hot pot. Bring to a boil. Once boiling, reduce to a simmer. Cover, and cook until rice is tender, 18-20 minutes. Stir in chicken, then cook 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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