Ingredients

The following ingredients have 6 Servings
  • 250 g long grain rice
  • 750 g chicken thigh fillets, sliced into bite sized pieced
  • 15 pcs prawns
  • 200 g chorizo, sliced
  • 2 stalks celery, sliced
  • 1 large green capsicum, chopped
  • 1 400 g can chopped tomatoes
  • 350 ml chicken stock
  • 1 tbsp Worcestershire sauce
  • 3 tbsp tomato paste
  • 3 pcs bay leaves
  • 2 tsp dried thyme
  • 2 tsp smoked paprika
  • 1 tbsp cayenne pepper
  • 1 tsp sugar
  • 1 onion, diced
  • 4 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • olive oil
  • lemon wedges

Instruction

  • Season chicken pieces and prawns with salt and pepper.
  • In a large pot add oil then brown and cook the chicken on all sides. Remove then set aside.
  • Add more oil if needed then sauté garlic, onions and celery.
  • Add the chorizo and capsicum then stir until fragrant.
  • Pour chicken stock, chopped tomatoes, rice, Worcestershire sauce, tomato paste, bay leaves, dried thyme, smoked paprika, cayenne pepper and sugar.
  • Reduce the heat to medium low and cook rice for 15 minutes while occasionally stirring. Add a bit of water if it dries out.
  • Add and combine the chicken and prawns and cook for 10 more minutes or until rice is tender.
  • Season with salt and pepper then serve with lemon wedges.