500 g chorizo sausages
100 ml oil
4 chopped cloves of garlic
250 g diced green pimento
125 g tomato flesh
2 tsp sugar
1 tsp rubbed thyme
1 tsp chilli powder
pinch of cayenne
250 ml chicken stock
500 g long-grain rice
100 g diced smoked ham
750 ml chicken stock
200 g cooked prawns
chopped parsley
100 ml oil
4 chopped cloves of garlic
250 g diced green pimento
125 g tomato flesh
2 tsp sugar
1 tsp rubbed thyme
1 tsp chilli powder
pinch of cayenne
250 ml chicken stock
500 g long-grain rice
100 g diced smoked ham
750 ml chicken stock
200 g cooked prawns
chopped parsley
method
1. Fry 500 g chorizo sausages in 100 ml oil, add 4 chopped cloves of garlic, 250 g diced green pimento, 125 g tomato flesh, 2 tsp sugar, 1 tsp rubbed thyme, 1 tsp chilli powder and a pinch of cayenne, moisten with 250 ml chicken stock and simmer for 15 minutes.
2. Slice the sausages and return to the pan, add 500 g long-grain rice, 100 g diced smoked ham and 750 ml chicken stock and simmer for 20 minutes until the rice is cooked, then add 200 g cooked prawns and some chopped parsley and heat through.
2. Slice the sausages and return to the pan, add 500 g long-grain rice, 100 g diced smoked ham and 750 ml chicken stock and simmer for 20 minutes until the rice is cooked, then add 200 g cooked prawns and some chopped parsley and heat through.
serving amount
serves 10
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