Ingredients
Ingredients for 6 servings 1 tablespoon olive oil 1 tablespoon garlic, minced 2/3 cup (white) onion, diced 1 green bell pepper, diced 2 celery stalks, diced 1 1/2 lb raw chicken breasts, cut into 1-inch pieces 1 tablespoon smoked paprika 1 teaspoon cayenne (or less depending on your heat preferences) 1 teaspoon turmeric (optional) 2 teaspoons dried oregano 5 cups cooked brown rice (Note: I am using short-grain brown rice) 1 can (14.5 oz) no-salt-added diced tomatoes 18oz water (TIP: use the tomato can for measurement so it should be 1 1/2 cans) 5 tablespoons tomato paste (Substitute: tomato sauce) 3/4 lb raw jumbo shrimp 2 bay leaves (optional but recommended) sea salt & pepper to taste Garnish
Ingredients for 6 servings 1 tablespoon olive oil 1 tablespoon garlic, minced 2/3 cup (white) onion, diced 1 green bell pepper, diced 2 celery stalks, diced 1 1/2 lb raw chicken breasts, cut into 1-inch pieces 1 tablespoon smoked paprika 1 teaspoon cayenne (or less depending on your heat preferences) 1 teaspoon turmeric (optional) 2 teaspoons dried oregano 5 cups cooked brown rice (Note: I am using short-grain brown rice) 1 can (14.5 oz) no-salt-added diced tomatoes 18oz water (TIP: use the tomato can for measurement so it should be 1 1/2 cans) 5 tablespoons tomato paste (Substitute: tomato sauce) 3/4 lb raw jumbo shrimp 2 bay leaves (optional but recommended) sea salt & pepper to taste Garnish
Steps Set a nonstick skillet on medium heat. Once hot, add oil, garlic, onions, bell pepper and celery. Cook for 3 to 5 minutes, until the onions turn brown and slightly translucent. Increase heat to medium-high, then toss in the chicken pieces and sear. As it cooks, toss in the paprika, cayenne, oregano and turmeric. After about 3 minutes, toss in the leftover cooked rice and quickly fold everything together. Then immediately add diced tomatoes, water and tomato paste. Stir it up, reduce the heat to medium and bring to a light simmer. Add a few pinches of sea salt & pepper.
