- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: easy
- 6 large ripe tomatoes
- 6 boneless, skinless chicken thighs
- 200 g chorizo sausages, or Andouille sausage
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 3 slender sticks of celery, cut into roughly 1cm slices
- 2 small green peppers, deseeded and cut into roughly 2cm chunks
- 3 garlic cloves, crushed
- 1 tbsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 200 g long grain rice
- 450 ml chicken stock, made with 1 stock cube, use a gluten free version if you are making this as a gluten free recipe
- 200 g peeled raw king prawns, thawed and deveined
- 8 spring onions, trimmed and sliced
- 1-2 tsp tabasco
Tips and Suggestions
Use Andouille sausages if you can find them instead of chorizo
The rice should still be pretty saucy by the end, so if your rice takes longer to cook, you may need to add a little extra stock.
1. Make a small cross in the base of each tomato with the tip of a knife. Put the tomatoes in a large heat-proof bowl and cover with just boiled water. Leave to stand for 30-60 seconds until the skins begin to wrinkle back. Drain the tomatoes and leave to cool.
2. Cut the chicken thighs into bite-sized pieces, removing any excess fat, and season with salt and pepper. Skin the sausage and cut into 1cm slices. Heat 1 tbsp of the oil in a large non-stick frying pan or shallow flame-proof casserole and fry the chicken and chorizo for 3-4 minutes over a medium heat until lightly browned. Tip onto a large plate or tray and return the empty pan to the heat.
3. Add another tablespoon of oil and reduce the heat to low. Stir in the onion, celery and green peppers. Cook for 8-10 minutes until well softened, stirring occasionally. Strip the skins off the tomatoes and discard. Cut in half and remove the green stem ends. Roughly chop the tomatoes but do not deseed.
4. Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan and cook for 20-30 seconds. Increase the heat, add the chopped tomatoes and any juice that has collected on the board. Cook for 5 minutes or until the tomatoes are well softened, stirring regularly.
5. Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring. Pour over the chicken stock, season with a good pinch of salt and lots of freshly ground black pepper. Bring to a simmer and cook for around 10 minutes or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. (The rice should still be pretty saucy at this point, so if your rice takes longer to cook, you may need to add a little extra stock.)
6. Stir in the prawns and spring onions and cook for 2-3 minutes more or until the prawns are fully pink, stirring regularly. Add Tabasco sauce to taste and serve.
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