Chicken And Shrimp Creole

• 1 1/2 lb. boneless chicken
• 1 Tbsp. vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 each: sweet red and green pepper, chopped
• 1 (28 oz.) can tomatoes (peeled, undrained)
• 4 c. chicken stock
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 2 c. rice (uncooked)
• 1 lb. medium shrimp (fresh or frozen)
• 1/2 c. chopped fresh parsley

1. Cut any visible fat from chicken; remove skin and cut into cubes.
2. In large pan, heat oil over medium heat.
3. Cook chicken for about 3 minutes, or until lightly browned.
4. Add onions and garlic; cook for about 3 minutes, until softened.
5. Stir in peppers.
6. Add tomatoes, breaking up with back of spoon.
7. Add stock, thyme, oregano and cayenne; bring to boil.
8. Stir in rice.
9. Cover, reduce heat and simmer for 25 minutes, or until most of the liquid is absorbed.

boneless chicken, vegetable oil, onions, garlic, sweet red, tomatoes, chicken stock, thyme, oregano, cayenne pepper, rice, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384754 (may not work)