1-1/4 pounds boneless chicken, cubed
2 medium onions, cut into wedges
1 green pepper, cut into narrow strips
1 can whole tomatoes (1 pound 13 ounces)
1/4 cup Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons minced garlic
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon black pepper
1/2 pound shrimp meat
3 cups hot cooked rice
Combine all ingredients except shrimp and rice in large saucepan. Cover and bring to boil. Simmer 45 minutes or until chicken is tender and flavors mellow together. Add shrimp and heat 1 minute. Serve with scoops of rice in wide soup bowls.
Make 6 servings.
Recipe and image provided by the National Onion Association