serves
6–8
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
6–8
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 2 tsp sweet paprika
- 1 tsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tbsp olive oil
- 1 red onion, diced
- 4 celery stalks, diced
- 1 red capsicum, diced
- 2 tsp crushed garlic (or garlic powder)
- 500 g andouille or chorizo sausage, diced
- 1 kg chicken breast fillets, diced
- 6–8 large tomatoes, diced
- 2 tbsp tomato paste
- 1 kg parboiled rice
- 750 ml (3 cups) chicken stock
- 1 tsp salt
Instructions
Mix the spices with the dried herbs. Heat the olive oil in a large pot and add the onion, celery and capsicum. Fry for 5–6 minutes over medium heat until just soft, then add the garlic and 2 tsp of the spices and herbs. Stir well.
Add the sausage, chicken, tomatoes, tomato paste, rice, stock, salt and the remaining spices and herbs. Mix well and bring to the boil. Simmerfor 3–5 minutes then reduce the heat to low and simmer for 20–25 minutes or until the rice is tender. Keep stirring to prevent the rice from sticking to the bottom of the pot. Add a little water if needed. Serve with cornbread muffins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
