Submitted by: Georgina Scambler
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 celery stalks, finely sliced
- 1 green capsicum, chopped (red is fine too)
- 2 garlic cloves, crushed
- 2 cups long-grain rice
- 1 bottle (approx 740g) tomato passata
- 750 millitres (3 cups) chicken or vegetable stock
- 1 bay leaf
- To taste salt and pepper
- 500 grams chicken breast, diced (1 or 2 breasts, no need to be precise)
- 200 grams smoked sausage, kabana or chorizo (if you like it spicy), sliced
- 2 tablespoons fresh parsley, chopped
- 2-3 spring onions, finely sliced
- Optional Tabasco sauce to serve
This is my version of a Creole classic from Louisiana that is closely related to the Spanish paella. It's a versatile recipe that can be spiced up for adults or left mild for the whole family. If you have more or less of the meat or vegies or want to throw in something extra, it will still be delicious.
Heat oil in a large frying pan or heavy based pot. Add the onion, celery, capsicum and garlic and cook for around 10 minutes, until the vegetables are soft. Add the rice and toss well.
Add the passata, stock, bay leaf, salt and pepper and bring to a simmer.
Turn the heat to very low, add the chicken and sausage, and gently cook for 30 minutes, covered, until the rice is tender and has absorbed most of the liquid. If the liquid has been absorbed and the rice is still firm, add a little more stock and continue cooking.
Serve sprinkled with parsley and spring onions, with a dash of Tabasco for those who are brave!
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