- List Of Ingredients
- 1–2 tbsp light olive or sunflower oil
- 6 skinless and boneless chicken thighs, quartered
- 1 large onion, finely chopped
- 2 peppers (red and/or green), de-seeded and diced
- 2 celery sticks, trimmed and finely chopped
- 4 spring onions, trimmed and sliced, whites and greens separated
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
- 1 tsp sweet smoked paprika
- ½ tsp cayenne (more if you like it spicy)
- 300g long-grain rice
- 2 tsp tomato purée
- 1 x 227g tin chopped tomatoes
- 600ml chicken or vegetable stock
- 150g medium raw or cooked prawns, peeled and deveined if necessary, from a sustainable source
- a handful of baby plum or cherry tomatoes, halved
- 3 tbsp chopped flat-leaf parsley, plus extra to serve
- sea salt and freshly ground black pepper
- Tabasco (optional), to serve
- SERVES 4–6
Heat 1 tablespoon of oil in a flameproof casserole or heavy-based saucepan that has a lid and add the sausage slices. Cook for 1–2 minutes until lightly browned. Remove from the pan with a slotted spoon and set aside.Add the chicken and cook over a medium-high heat for 4–6 minutes until golden on all sides. Remove with a slotted spoon and set aside.
If needed, add another tablespoon of oil to the pan, then cook the onion, peppers and celery for 4–6 minutes over a medium heat until softened but not coloured. Add the spring onion whites and the garlic and cook for 30 seconds. Add the oregano, thyme and spices and cook for 1 minute until fragrant. Stir in the rice until well coated in the spices then stir in the tomato purée and add the tinned tomatoes. Add the stock, stir and return the chicken, sausage and any resting juices to the pan. Season and bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer for 18–20 minutes, or until the chicken is cooked through. Fold through the prawns 2 minutes before the end of cooking time.
Remove the lid, stir in the fresh tomatoes and parsley. Replace the lid, ensuring it’s on tightly, remove from the heat and allow to rest for 8–10 minutes.
Serve in warmed bowls, scattered with the spring onion greens and some extra parsley. Add a dash of Tabasco if you like a bit more heat.