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Ingredients
- 1/2 ts Ground black pepper
- 1 lb Skinned and boned chicken -breast halves; cubed
- 3/4 ts Salt
- 3 Cloves garlic; minced
- 1 ts Paprika
- 1 c Chopped green bell pepper
- 1 ts Dried basil
- 1 c Chopped celery
- 1 1/2 ts Dried thyme
- 2 c Chopped onion
- 2 ts Dried oregano
- 1 lb Grouper fillet; cut into 1" pieces
- 1/4 ts Ground red pepper
- 1 c Long-grain rice; uncooked
- 3 Bacon slices
- 1 c Green onion; thin sliced, divided
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
2 cn Low-salt chicken broth; 10 -1/2 ounces each
1 cn Diced tomato; 14.5 ounce can
2 Bay leaves
1. Conbine first seven ingredients in a bowl.
2. Cook bacon in a dutch oven over medium high heat until crisp. Remove
bacon from pan; crumble and set aside. Reserve one tablespoon bacon
drippings in pan. Add onion, celery, bell pepper, and garlic to bacon
drippings in pan. Sprinkle with half of the oregano mixture; saute for 10
minutes or until vegetables begin to brown, stirring frequently. Remove
vegetables from pan.
3. Place remaining oregano mixture, chicken, and fish in a large zip-top
plastic bag; seal and shake well. Add chicken mixture to pan; saute 5
minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth,
tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and
simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay
leaves. Garnish with crumbled bacon and 1/2 cup green onions.
Yield: 6 servings
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