Serves 6
Ingredients:
2 boneless, skinless chicken breasts, cubed
Italian sausage, sliced (optional) (edited to include Feb 2017)
Olive oil, for frying
1 large green pepper, diced
3 celery sticks, diced
1 onion, diced
14 oz can diced tomatoes (or about 8 roma tomatoes, diced)
1/2 tsp cayenne pepper (less if you don't like spicy)
1/2 tsp smoked sweet paprika (or regular paprika)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp thyme
1/2 tsp oregano
Sea salt and pepper, to taste
1 1/4 cups dry brown rice (20 minute variety)
1 1/2 cups chicken broth
1 lb raw shrimp, peeled and deveined
Directions:
Fry the chicken in a large fry-pan with the olive oil over med-high heat until chicken starts to brown. Add sliced sausage, if using, and cook a few minutes.
Add green pepper, celery, and onion. Cook for a few minutes until veggies start to soften. Add tomatoes and all the seasonings. Stir in dry rice and broth. Cover tightly and bring to a boil over high heat. Once boiling, reduce heat to med-low and cook, covered, about 20 minutes, until rice is cooked through; stirring once or twice during cook time.
Add the shrimp, stir and cover. Cook shrimp about 2 minutes, until they are pink. Don't overcook the shrimp.
Stir and serve.
Note: This is Hubby's recipe. He loves his food spicy and smoky; me, not so much. I would reduce the cayenne pepper to 1/4 tsp instead of 1/2 tsp. You can also use regular paprika instead of the smoked or a mix of both.
Ingredients:
2 boneless, skinless chicken breasts, cubed
Italian sausage, sliced (optional) (edited to include Feb 2017)
Olive oil, for frying
1 large green pepper, diced
3 celery sticks, diced
1 onion, diced
14 oz can diced tomatoes (or about 8 roma tomatoes, diced)
1/2 tsp cayenne pepper (less if you don't like spicy)
1/2 tsp smoked sweet paprika (or regular paprika)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp thyme
1/2 tsp oregano
Sea salt and pepper, to taste
1 1/4 cups dry brown rice (20 minute variety)
1 1/2 cups chicken broth
1 lb raw shrimp, peeled and deveined
Directions:
Fry the chicken in a large fry-pan with the olive oil over med-high heat until chicken starts to brown. Add sliced sausage, if using, and cook a few minutes.
Add green pepper, celery, and onion. Cook for a few minutes until veggies start to soften. Add tomatoes and all the seasonings. Stir in dry rice and broth. Cover tightly and bring to a boil over high heat. Once boiling, reduce heat to med-low and cook, covered, about 20 minutes, until rice is cooked through; stirring once or twice during cook time.
Add the shrimp, stir and cover. Cook shrimp about 2 minutes, until they are pink. Don't overcook the shrimp.
Stir and serve.
Note: This is Hubby's recipe. He loves his food spicy and smoky; me, not so much. I would reduce the cayenne pepper to 1/4 tsp instead of 1/2 tsp. You can also use regular paprika instead of the smoked or a mix of both.