Pick up the flavours of the south with this Louisana classic.
ingredients
directions
Cut chicken breasts into 2-inch (5 cm) pieces.
Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters.
In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides.
Transfer to plate; set aside.
In same pan, brown kielbasa and ham for 5 minutes; transfer to plate.
Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.
Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham.
Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes.
Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender.
Discard bay leaves.