Ingredients
- 4 skinless, boneless chicken breasts
- 1 tbsp. olive oil
- 2 large onions
- 4 large cloves garlic, crushed or 2 tbsp. minced garlic
- 4 cups chopped tomatoes or 2 X 28 oz. canned tomatoes, drained
- 4 green peppers, seeded and chopped
- 4 celery stalks, chopped
- 3 cups chicken bouillon
- 2 cups uncooked long-grain rice
- 1 tbsp. cumin
- 1 1/2 tsp. salt
- 1 tsp. each oregano, thyme, Tabasco
- 1/2 lb. smoked turkey, cut into 1/2" cubes (optional)
- 1 lb. shrimp (optional)
Preparation
Step 1
Saute chicken in oil until golden, about 5 mins. per side. Remove from pan and add onion and garlic. Saute, stirring often until softened, about 5 mins. Meanwhile, coarsely chop tomatoes and peppers. Slice celery into 1/2" pieces. Stir 1/2 celery and peppers and all of tomatoes into onions. Continue cooking, stirring often. Slice chicken into pieces and stir into sauce. Stir in bouillon, rice, cumin, salt, oregano, thyme and Tabasco. Cover and bring to a boil. Then reduce heat to medium low, cover and simmer 15 mins. Stir in remaining celery, peppers and turkey. Continue cooking, covered for 10 mins. or until most of the liquid is evaporated. Stir in shrimp and cook until bright pink, about 5 mins. if shrimp are added, use within a day. If not added, will keep in fridge 2-3 days. Will freeze for 1-2 months. Freeze in 2 cup amounts. Reheat in microwave on high 6-8 mins. from frozen, stirring every 2 mins.