Ingredients
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces1 large onion, chopped3/4 cup chopped green pepper1 celery rib, chopped2 jalapeno peppers, seeded and finely chopped2 garlic cloves, minced1 tablespoon canola oil2 cans (14-1/2 ounces each) diced tomatoes, undrained1/2 cup water1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepper1 pound uncooked medium shrimp, peeled and deveined2 cups cooked long grain rice
Preparation
In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.
Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.
