IngredientsPermalink

  • 6 chicken thighs
  • 100g chorizo
  • 1 large onion, chopped
  • 2 slender celery sticks, cut into 1cm slices
  • 2 small green peppers, deseeded and cut into 2cm chunks
  • 5 large ripe vine tomatoes
  • 3 garlic cloves, peeled and crushed
  • 1 tbsp paprika
  • ¼ tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 200g long-grain rice
  • 450ml chicken stock, made with 1 chicken stock cube
  • 100g cooked peeled king prawns
  • 6 spring onions, sliced

MethodPermalink

  1. Cut the chicken thighs small strips and season.
  2. Skin the sausage and cut it into 5 mm slices.
  3. Heat the oil in a large frying pan and fry the chicken until lightly coloured.
  4. Add the chorizo and cook for a minute or two, then remove everything from the pan.
  5. Tip out most of the oil then Stir in the onion, celery and green peppers and cook until soft.
  6. Skin the tomatoes then chop them.
  7. Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan.
  8. Add the chopped tomatoes and cook till soft.
  9. add the chicken, chrizo and rice.
  10. Pour over the stock and season
  11. simmer until the rice is cooked adding more water if needed
  12. Stir in the prawns and spring onions and cook until they are cooked.