| 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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