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1
Preheat oven to 400 degrees F.
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2
Cut up chicken breasts into 1 inch pieces.
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3
In a large glass casserole dish, mix together olive oil, lemon juice, garlic, creole spice.
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4
pepper, salt, red pepper flakes and coriander.
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5
Put chicken in casserole dish and coat well with olive oil mixture then cover snuggly with tinfoil.
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6
Place in middle of oven and cook for 20 minutes.
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7
When the timer goes for chicken, start the brown rice.
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8
Then remove foil, give chicken a stir - make sure well coated and continue to cook uncovered.
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9
Now it's time to open the wine and enjoy a glass before the timer for the rice goes off.
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10
When the timer for the rice goes off, remove from stove and let sit.
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11
Do not remove lid.
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12
You'll fluff it just before serving.
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13
Remove casserole from oven and put entire contents into a large skillet on high heat until simmering.
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14
Add tomatoes, onions, jalapeno and diced green chili's.
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15
Stir until simmering again.
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16
Add shrimp, stir and cover.
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17
Turn heat down to simmer and cook for 2 to 3 minutes.
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18
Stir and make sure shrimp are turned over, cover and simmer for another 2 or 3 minutes.
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19
Remove lid, turn heat up to medium and add wine.
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20
Let simmer for 5 minutes or until sauce is reduced.
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21
Serve over brown rice.
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22
Enjoy!
