1 (14.5 oz) can unsalted petite diced tomatoes, drained
1 lb shrimp, peeled and deveined
1 Tbsp red wine vinegar
½ tsp freshly ground black pepper
3 (8.8 oz) packages precooked brown rice (such as Uncle Ben's)
1 bunch green onions, sliced
Instructions
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let chicken stand 10 minutes before cutting into bite-sized pieces.
Reduce heat of the Dutch oven to medium-low; add remaining 5 tablespoons oil to pan and whisk in flour; cook 25 minutes, stirring frequently with a whisk until a deep brown color is achieved.
Stir in onion, poblanos, and celery, increase heat to medium-high; cook 3 minutes. Add the okra and cook an additional 3-5 minutes. Stir in garlic and cook 30-60 seconds, or until fragrant. Stir in wine; cook 2 minutes.
Add stock, water, paprika, cayenne, salt, and diced tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 3-4 minutes. Top with green onions before serving.