A recipe from the Good Food collection.
1/2 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into quarters
2 tablespoons oil
250 g (9 oz) chorizo, cut into 1 cm (½ inch) slices
1 large onion, chopped
2 celery stalks, sliced
1 large green capsicum (pepper), cubed
4 garlic cloves, crushed
2 teaspoons thyme
400 g (14 oz) tin chopped tomatoes
2 bay leaves
1/4 teaspoon Tabasco sauce
200 g (7 oz/1 cup) long-grain rice
875 ml (30 fl oz/3½ cups) hot chicken stock
450 g (1 lb) raw prawns (shrimp), peeled and deveined
5 spring onions (scallions), thinly sliced
3 tablespoons chopped parsley
Combine the oregano, thyme, garlic powder, onion powder, paprika, white pepper, cayenne, ¾ teaspoon salt and ½ teaspoon black pepper in a bowl. Add the chicken and mix to coat well.
Heat the oil in a wide, heavy-based frying pan over medium heat and cook the chorizo for 5–6 minutes, or until lightly browned. Remove with a slotted spoon, leaving as much oil in the pan as possible. Add the chicken in batches and cook over medium heat for 6–8 minutes, until lightly browned, adding a little more oil if necessary. Remove the chicken from the pan with a slotted spoon, leaving as much oil in the pan as possible.
Add the onion, celery, capsicum, garlic and thyme to the pan and cook over medium heat for 6–8 minutes, stirring often with a wooden spoon to lift any sediment from the base of the pan. When the vegetables begin to brown, add the tomatoes, bay leaves and Tabasco sauce and simmer for 2–3 minutes.
Return the chorizo and chicken to the pan. Add the rice, stir briefly, then pour in the stock. Don't stir at this point. Reduce the heat and simmer, uncovered, for 25–30 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from the heat and add the prawns. Cover and leave for 10 minutes, then fluff the rice with a fork, season well and stir in the spring onion and parsley.
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