Chicken & Shrimp Creole

By Tiller

Ingredients

• 4 boneless, skinless chicken breasts cut into cubes
• 1 tbsp. extra virgin olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 each red and green pepper, chopped
• 1 can (28oz) diced tomatoes (un-drained)
• 3½ cups low sodium chicken broth
• 1 tsp dried thyme
• 2 tsp dried oregano
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• 2 cups parboiled brown rice
• 1lb. large shrimp, peeled and de-veined
• ½ cup chopped fresh parsley
• Hot pepper sauce to taste (optional)

Preparation

Step 1

In large non-stick skillet or heavy pan, heat oil over medium high heat; cook chicken for about 7-8 minutes or until lightly browned. Add onions and garlic cook for 5 minutes or until softened. Stir in peppers; add tomatoes. Add broth, thyme, oregano, cayenne, and pepper; bring to boil. Stir in rice; cover, reduce heat and simmer for 15 minutes or until most of the liquid is absorbed.

Add shrimp; cover and cook for 5 minutes or until shrimps are pink. Stir in parsley and hot pepper sauce (if using)