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Adapted from Ainsley Harriot’s recipe in his book “Ainsley’s Friends and Family Cookbook”.
- 2 tablespoons sunflower oil
- 100g (4oz) chorizo sausage, thickly sliced
- 225g (8oz) smoked pork sausage, thickly sliced
- 225g (8oz) chicken thighs, thickly sliced
- 4 garlic cloves, crushed
- 1 medium onion, chopped
- 1 red pepper, seeded and cut into chunky strips
- 1 green pepper, seeded and cut into chunky strips
- 2 celery sticks, sliced
- 1 teaspoon chilli powder
- 1 teaspoon smoky paprika
- 225g (8oz) long-grain rice
- leaves from 2 sprigs of fresh thyme
- 2 bay leaves
- 400ml (14 fl oz) passata
- 300ml (10 fl oz) chicken stock
- leaves from 20g (3/4oz) packet parsley, chopped
- 4 spring onions, trimmed and thinly sliced
- salt and cayenne pepper
- Heat the oil in a large, deep frying pan. Fry the chicken slices until browned. Lift out and set aside.
- Fry the chorizo and smoked pork sausage slices on both sides until golden. Lift out and set aside.
- Add the garlic, onion, red pepper, green pepper, and celery then fry for 5 minutes until they are all lightly browned.
- Add the chilli powder and paprika then cook for 1 minute.
- Stir in the browned chicken, sausages, rice, thyme, bay leaves, passata, chicken stock, 1 teaspoon salt, and some cayenne pepper.
- Bring to the boil, cover, and simmer gently for 25 minutes, stirring occasionally.
- Uncover and fork the chopped parsley into the rice. Scatter over the spring onions and serve.