2oz butter
2 tbsp olive oil (you may need less if there is residual fat in the pan from the chicken thighs)
16 large raw shrimp, peeled and deveined
4 boneless, skinless chicken thighs, each cut into 2-3 pieces
1 onion, finely chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 jalapeno chilli, minced
2 tomatoes, seeded and chopped
1 cup rice
2 cups chicken broth
Salt and freshly ground black pepper to taste
6oz smoked ham chopped into cubes
1 tsp paprika
1 tbsp fresh thyme leaves
1/4 tsp cayenne pepper
Pre-heat oven to 350F.
In a Dutch oven, melt the butter with 1 tbsp of olive oil on the stove-top. Cook the shrimp 3 mins each side. Transfer to a plate and set aside.
Add the chicken pieces to the pan and saute for 5 mins till browned. Transfer to the plate with the shrimp.
In the same pan warm the remaining olive oil and add the onion, bell pepper and celery. Saute for 5 mins until softened but not browned. Add the garlic and jalapeno and cook for 1 min.
Stir in the tomatoes, rice, broth and salt. Cover and cook in the oven for 45 mins, till rice is tender. Add the shrimp, chicken, ham, paprika, thyme and cayenne. Stir well, cover and let stand for 5 mins. Season with salt and black pepper.
Serves 4