YIELD: 24 servings
5 lbs. boneless chicken, cubed (or 8 pounds whole chicken parts)
3 lbs. medium onions, cut into wedges
4 green peppers, cut into narrow strips
14 ½ cups whole tomatoes in juice
1 cup Worcestershire sauce
½ cup prepared mustard
½ cup garlic, minced
4 tsps. thyme
4 tsps. rosemary
2 tsps. black pepper
2 lbs. shrimp meat
12 cups hot cooked rice
1. Combine all ingredients except shrimp and rice in large saucepan. Cover and bring to a boil over medium heat.
2. Reduce heat to low and simmer for 45 minutes or until chicken is tender and flavors mellow together. (Bone-in chicken will need about 1 hour or until it is falling-apart tender).
3. Add shrimp and heat 1 minute. Serve with scoops of hot rice in wide soup bowls.
Photo and recipe: National Onion Association
