Ingredients :
- 2 tablespoon oil
- 225 g (8 oz) boneless skinless chicken, cubed
- 225 g (8 oz) chorizo sausage, cut into chunks
- 3 sticks celery, chopped
- 1 red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 1 portion Cajun spice mix (see recipe by this poster) including onion and garlic (to taste)
- 1 generous cup of long grain rice
- 200 g (7 oz) can of chopped tomatoes
- 600 ml (2 1/2 cups) chicken stock
- Celery leaves to garnish
Method :
- Heat the oil in a large heavy-based frying pan. Fry the chicken and chorizo sausage until lightly browned. Remove from the pan with a slotted spoon and set aside. Add the celery and red and green pepper and fry for 2 to 3 minutes. Return the chicken and sausage to the pan.
- Stir in the Cajun spice mix and cook, stirring for 2 to 3 minutes more. Stir in the rice and add the tomatoes and stock. Bring to the boil and stir.
- Turn the heat to low, cover the pan and simmer gently for 15 to 20 minutes until the rice is tender and the liquid has been absorbed.
- If desired, raw tiger prawns (or normal sized prawns) can be added as an extra special treat. Garnish and serve.
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