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Categories:
oregano thyme basil paprika salt ground black pepper ground red pepper bacon onion celery green bell pepper garlic chicken grouper long grain rice onion tops low-salt tomatoes bay leaves
Viewed: 57 - Published at: 8 years agoIngredients
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 3 bacon slices
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 3 garlic cloves, minced
- 1 pound skinned, boned chicken thighs, cut into bite-size pieces
- 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces
- 1 cup uncooked long-grain rice
- 1 cup thinly sliced green onion tops, divided
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
Method
- Combine first 7 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 1 tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of oregano mixture; saute 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 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.
