3 pkg. chicken breast meat, boned
1 lb. kielbasa, sliced very thin
3 tbsp. olive oil
1/3 c. chopped green pepper
2 cloves garlic, minced
3/4 c. chopped fresh parsley
1 c. chopped celery
1 c. chopped onions
2 (16 oz.) cans tomatoes
2 c. chicken broth
1 c. green onions
1 (6 oz.) can tomato paste
1 1/2 tsp. thyme
2 bay leaves
2 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. garlic powder
2 c. long grain rice, washed and rinsed 3 times
3 lb. shrimp, peeled and deveined

Bake chicken breasts in a greased pan at 350 degrees until juicy but not dry, about 15-20 minutes. When cooked, remove chicken from pan onto a plate and let it cool. Cut chicken into bite-size pieces and set aside.

In heavy 4-quart pan, saute kielbasa with a touch of olive oil. Remove with slotted spoon and drain on paper towels over a plate. Pour off drippings, add oil to pot and saute green pepper, garlic, parsley, celery and onions for 5 minutes. Chop tomatoes within a bowl and reserve its liquid. Add tomatoes with liquid, broth and green onions.

Stir in tomato paste, spices and seasonings. Stir in rice. Add kielbasa and chicken, cover and cook 30-35 minutes over low heat, stirring occasionally. After most of the liquid has been absorbed by the rice, add the shrimp and cook until the shrimp are pink, about 10-15 minutes.

Serve with a crisp salad and a something sweet for dessert. This dish will taste even better the next day. Serves 15.