PINOY READERS

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 2 tablespoons extra virgin olive oil 1  1 ⁄ 2 lbs boneless skinless chicken thighs 1 lb andouille sausage, cut into 1/4 inch slices 1 large onion, chopped 2 celery ribs, diced 1 ⁄ 2 green bell pepper, diced 1 ⁄ 2 red bell pepper, diced 1 ⁄ 2 teaspoon dried thyme 1 ⁄ 4 teaspoon dried oregano 1 ⁄ 4 teaspoon sweet paprika 1 ⁄ 2 teaspoon salt 1 ⁄ 4 - 1 ⁄ 2 teaspoon cayenne pepper(optional) 1  1 ⁄ 2 cups long grain rice 1 (14 ounce) can tomatoes, chopped,with juice 2 cups chicken broth or 2 cups stock 8 ounces medium shrimp, peeled and deveined 2 tablespoons chopped fresh parsley 3 green onions, finely chopped DIRECTIONS Preheat oven to 350 degrees F. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking a...