How to make it

  • Season the chicken with salt, pepper and a pinch of cayenne
  • Brown the chicken pieces and sliced sausage over a medium heat
  • After 5 minutes, once browned on all sides, add onion, peppers, celery, bay, thyme, and a pinch of salt and pepper
  • Stir, then fry on a medium heat for 10 minutes, stirring every now and then
  • Once the vegetables have softened, add garlic and chillies.
  • Stir for around a minute, then add tinned tomatoes and chicken stock
  • Bring to the boil, then turn down the heat, put lid on the pan, and simmer for 30 minutes
  • Add rice, give it a stir, and replace lid
  • Cook for a further 15-20 minutes, stirring every few minutes
  • Add enough water to make it a porridge consistency, replace lid and cook for a further 3-4 minutes
  • Stir parsley through and serve

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    love this stuff!
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