1 green pepper, cut into julienne strips
1 red pepper, cut into julienne strips
1/2 c. chopped onion
1/4 c. cooking oil
2 (8 oz.) chicken breasts, boned, skinned, cut into 1/2 inch strips
12 oz. raw shrimp, cleaned
2 garlic cloves, minced
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. thyme
1/4 tsp. allspice
1/8 tsp. Tabasco sauce
1/2 c. brown sauce (see note)
1 tomato, cut into julienne strips
2 tbsp. chili sauce
Saffron rice ring
Okra, optional

1. Saute red and green pepper and onion quickly in hot oil to maintain firm texture; remove from skillet with a slotted spoon and keep warm. Saute chicken; remove from skillet. Saute shrimp; remove from skillet.

2. Saute garlic and spices; add brown sauce, tomato and chili sauce. Add sauteed vegetables and shrimp. Spoon into saffron rice ring. Garnish with sauteed okra.