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Ingredients
- 30 ml (2 tbsp) olive oil
- 2 medium onions, thinly sliced
- 250 ml (1 cup) celery, cut into 5 mm (1/4 in.) dice
- 250 ml (1 cup) red bell pepper, cut into 2 cm (3/4 in.) dice
- 250 ml (1 cup) green bell pepper, cut into 2 cm (3/4 in.) dice
- 350 g (2/3 lb) boneless, skinless chicken breasts, cut into 2 to 3 cm (1 in.) cubes
- 500 ml (2 cups) old-fashioned ham, cut into 2 to 3 cm (1 in.) cubes
- 3 or 4 garlic cloves, finely chopped
- 5 ml (1 tsp) ground Mexican chili
- 5 ml (1 tsp) smoked paprika
- 5 ml (1 tsp) dried thyme
- 1 bay leaf
- 3 cloves
- 1 pinch of Cayenne pepper
- Salt and freshly ground black pepper
- 500 ml (2 cups) chicken broth
- 1 can, 796 ml (3 1/4 cups), of diced tomatoes
- 375 ml (1 1/2 cups) long-grain rice
- 125 ml (1/2 cup) chorizo, cut into 1 cm (3/8 in.) dice
- 48 Pacific white shrimp (71/90 count), cooked, peeled, tails removed
Preparation
- In a large Dutch oven, heat the oil over medium-high heat.
- Add the onion, celery and bell peppers.
- Cook for 3 to 4 minutes, stirring frequently.
- Add the chicken and cook for 3 to 4 minutes.
- Add the ham, garlic and spices.
- Cook for 1 minute, stirring continuously.
- Add the chicken broth and the tomatoes.
- Stir and reduce the heat to medium-low.
- Add the rice and stir.
- Cover and cook for 40 minutes without stirring. Gradually lower the heat as the rice absorbs the liquid.
- Add the chorizo and shrimp.
- Cover and cook for about 5 minutes, until the shrimp is reheated.
- Serve immediately.
