This dish was first created in Louisiana and is simply bursting with flavour. It's great for cosy dinner parties with a relaxed atmosphere and is really easy to make. Enjoy!
Preparation time: 1 hr 30 mins approx.
- 500g chicken breast, diced
- 1 tsp cayenne pepper
- 200g chorizo sausage, sliced
- 2 tbsp olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, crushes or finely grated
- ½ jar MaRobert's sauce
- 2 bay leaves
- 400g chopped plum tomatoes
- ½ litre chicken stock
- 400g rice, preferably long grain
- 150 raw king prawns, peeled and deveined
- Salt and pepper
Dice the chicken breast and season with the cayenne pepper. Slice the chorizo.
- Add the oil to a deep pan or casserole pan over a medium/high heat and add the chicken and chorizo. Cook for 5 minutes, until nicely browned. Meanwhile, chop the onions and pepper.
- Add the onions and pepper to the pan. Cook on a medium heat for 10 minutes until the vegetables begin to soften.
- Add the garlic, MaRobert's sauce, and bay leaves. Cook for 2 minutes, stirring well to combine.
- Add the chopped tomatoes and chicken stock. Bring to the boil, stir well, then reduce the heat to a medium/low and leave to simmer with the lid on the pan for 25-30 minutes.
- Add the rice, stir well to combine, replace the lid and cook for a further 20 minutes. Stir occasionally to ensure the rice cooks evenly.
- Add the prawns, replace the lid, and cook for 3-5 minutes. You may wish to add some water at this point depending on the consistency you're aiming for.
- Season with salt and pepper, serve as required.
Tip: If you like it every spicy, add finely sliced red chillies when the garlic goes in.
Tip: Fresh parsley can be used to sprinkle over the finished dish to add an extra dimension of flavour and colour.