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