How to make it

  • 1. Preheat the oven to 200 centigrade or 180 if using a fan oven.
  • 2. Finely chop the onions, celery and garlic and set aside.
  • 3. Chop the chicken thighs into about 6 or 8 pieces each.
  • 4. Chop each of the chorizo sausages into 4 or 5 pieces.
  • 5. Drizzle some olive oil over the bottom of a large pan and heat over a medium to high heat.
  • 6. Fry the chicken pieces and chorizo until lightly browned and some of the oil comes out of the chorizo, then remove from the pan with a slotted spoon and keep aside. See Photo
  • 7. Lower the heat and slowly sweat the onions, garlic and celery for about 5 minutes until nice and soft.
  • 8. Add in the finely chopped chillis and the cajun spices and fry for another couple of minutes.
  • 9. Add back in the chicken, chorizo and all of the rice and give it a good stir to coat the rice in the oil.
  • 10. Finally, add in the sliced red peppers and the chicken stock. Season with salt and pepper and give the whole lot a stir and bring to a simmer. See Photo
  • 11. Cover with a lid and put in the oven for about 30 minutes.
  • 12. By this time the rice should be cooked and the chicken still tender. Stir in the prawns and place back in the oven, covered, for another 5 minutes to heat the prawns through.
  • 13. I guess it's not that authentic, but a good squeeze of fresh lemon juice stirred in at the last minute freshens the whole thing up.
Frying the chicken and chorizo pieces   Close
Bring the whole lot to a simmer once the stock is added.   Close

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