Savoury, highly-flavoured and tasty. A long list of ingredients, but super-simple to cook. Really just occasional stirring, adding stuff and a bit of waiting. Feeds 4.
- 3 tbsp veg oil
- 125g chicken breast, cut into chunks
- 125g smoked sausage/kabanos, sliced
- 125g smoked ham, cubed
- 1 onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 2 pieces celery, chopped
- 1 large green chilli, deseeded and finely chopped
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 400ml chicken stock
- ½ tsp hot smoked paprika
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp oregano
- ½ tsp thyme
- 1 bay leaf
- 1 tsp sugar
- ½ tsp salt
- 220g long-grain white rice
- Handful fresh parsley, finely chopped
- Heat the oil in large lidded pan
- Add onion, garlic, peppers, chilli and celery and cook for around 8 mins until softened and translucent
- Add tomato puree, stir in and cook for a minute
- Deglaze the pan with the stock and stir until all combined thoroughly
- Add the seasoning, tinned tomatoes, sugar and salt
- Bring to the boil then stick the lid on and cook over a low heat for 10 mins
- Add the rice, sausage and ham, combining thoroughly
- Place the chicken pieces on top and push them just under the surface of the liquid
- Put the lid back on and cook on low for 20 mins
- Once the rice is cooked, stir in the parsley and tuck in! Maybe serve with some sauteed spinach or chard
Sophie cooks 