1 lb. chicken thighs, boned and skinned
2 lbs. chicken breast, boned and skinned
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1 tsp. pepper
1 c. chopped green pepper, onion and celery
1 tbsp. minced garlic
5 c. chicken bouillon (low sodium)
1/4 c. minced parsley
2 tsp. thyme
1/2 tsp. basil
1 bay leaf
1 c. tomatoes, chopped
2 c. uncooked rice
8 oz. cooked, deveined shrimp

Saute chicken in a Dutch oven in non-stick cooking spray until golden brown. Sprinkle with chili powder, cayenne pepper, and black pepper. Add green pepper, onion, celery, and garlic; saute for 10 minutes. Add 1/2 cup broth and cook over medium heat until chicken is tender (usually about 15 minutes). Add remaining broth and herbs and heat to boiling.

Reduce heat and simmer uncovered for 20 minutes. Remove any fat from broth (there should be very little). Stir in tomatoes and rice. Heat to boiling and transfer to oven. Bake covered for 40 minutes at 350 degrees. Add shrimp and stir. Bake covered until rice is tender, approximately 10-15 minutes. Serves 8.

(Debbie Loudermilk's uncle)