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1 tbsp olive oil
2 rashers smoked streaky bacon, snipped into strips with scissors
2 chicken thigh fillets, cut into 3cm pieces
2 chorizo-style sausages, each cut into 6 pieces
1 small onion, chopped
1 stick celery, thinly sliced
½ green pepper, deseeded and thinly sliced
1 clove garlic, crushed
2 tsp Creole-style seasoning (see tip)
125g long grain rice, or easy-cook long grain rice
227g can chopped tomatoes
175ml chicken stock
150g pack extra large king prawns
¼ 25g pack flat leaf parsley, roughly chopped, to serve
3 salad onions, shredded, to serve
Lemon wedges, to serve
First, have a beer. Heat
the oil in a large frying pan, one with a lid, and sizzle
the bacon, chicken, sausages and some seasoning together over a high heat, turning frequently, until well browned (about 4 minutes). Remove
to a plate with tongs or a slotted spoon.
Add the onion, celery and pepper (the ‘trinity’) to the oil remaining in the pan. Season well and fry again over a medium heat for 4-5 minutes, until golden at the edges and softened, then stir in the garlic and Creole seasoning and sizzle for 1 minute.
Stir in the rice, tomatoes, stock, browned meat and
any juices and simmer, covered, for 20-25 minutes, until the rice is tender and the chicken is thoroughly cooked, with no pink meat and the juices run clear. Check the seasoning, stir in the prawns and leave off the heat, covered, for 5 minutes before serving in bowls, sprinkled with the parsley and salad onions and with a lemon wedge on the side.
Make your own Creole-style seasoning by mixing 2½ tsp paprika (or sweet smoked paprika), 1 tsp garlic granules, ½ tsp each dried oregano, dried thyme, cayenne, salt and ground black pepper. This makes 2 tbsp, enough to make this recipe 3 times. Store leftovers in a sealed container and keep in a cool dark place. Vary the seasoning by adding mustard powder and/or ground fennel seeds. Alternatively, use 2 tsp Bart Creole Seasoning.
Typical values per serving when made using specific products in recipe
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