| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 2 |
t |
Dried oregano |
| 1 1/2 |
t |
Dried thyme |
| 1 |
t |
Dried basil |
| 1 |
t |
Paprika |
| 3/4 |
t |
Salt |
| 1/2 |
t |
Ground black pepper |
| 1/4 |
t |
Ground red pepper |
| 3 |
|
Bacon slices |
| 2 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped green bell pepper |
| 3 |
|
Cloves garlic, minced |
| 1 |
lb |
Skinned and boned chicken |
|
|
breast halves cubed |
| 1 |
lb |
Grouper fillet, cut into 1" |
|
|
pieces |
| 1 |
c |
Long-grain rice, uncooked |
| 1 |
c |
Green onion, thin sliced |
|
|
divided |
| 2 |
|
Low-salt chicken broth, 10 |
|
|
1/2 ounces each |
| 1 |
|
Diced tomato, 14.5 ounce can |
| 2 |
|
Bay leaves |
INSTRUCTIONS
Conbine first seven ingredients in a bowl. 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. 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 Recipe by: Cooking Light - Jan/Feb 98
Posted to MC-Recipe Digest V1 #1002 by "jms@twave.net" <jms@twave.net>
on Jan 11, 1998
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