Shrimps and Chicken curry

Yield Servings 8 ( serving  size 1 1/2 cup)

6 tablespoons canola oil, divided

3/4 pound skinless, boneless chicken thighs

3/4 cup all-purpose flour

3 cups sliced fresh or frozen okra

2 cups chopped onion

1 1/2 cups chopped seeded poblano chili

1 cup chopped celery

10 garlic cloves, chopped

1 cup dry white wine

4 cups unsalted chicken stock

2 cups water

2 teaspoons ground red pepper

1 3/4 teaspoons kosher salt

1 (14.5-ounce) can unsalted petite diced tomatoes, drained

3/4 pound medium shrimp, peeled and deveined

1 tablespoon red wine vinegar

1/2 teaspoon freshly ground black pepper

3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)

1/3 cup thinly sliced green onions

Preparation

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.