- 300 g skinless chicken breast fillets
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried sage or marjoram
- 2 tablespoons sunflower oil
- 1 onion, sliced
- 1 green capsicum, seeded and sliced
- 2 stalks celery, sliced
- 2 cloves garlic, crushed
- 2 cups (400 g) long–grain rice
- 1 litre chicken stock, preferably homemade
- 100 g cooked smoked ham, cubed
- 100 g chorizo or other spicy sausage, sliced
- 1 can Italian cherry tomatoes, or 1 can chopped tomatoes, about 400 g
- Tabasco sauce
- salt and pepper
- 4–6 spring onions, trimmed and chopped to serve
- coarsely chopped fresh parsley
- Cut the chicken into 2 cm cubes.
- Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over.
- Heat 1 tablespoon of the oil in a large wide flameproof casserole dish or pan over a moderately high heat, add the chicken and fry for about 5 minutes, stirring frequently, until the cubes are browned on all sides.
- Remove from the pan with a slotted spoon.
- Add the remaining 1 tablespoon of oil to the pan together with the onion, capsicum and celery, and fry for about 2 minutes, stirring.
- Add the garlic and rice, and stir and fry for a further minute.
- Pour in the stock and stir well.
- Return the chicken to the pan.
- Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
- Add the ham, sausage and canned tomatoes with their juice.
- Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
- Season to taste with Tabasco sauce, salt and pepper.
- Serve hot, sprinkled with the chopped spring onions and parsley.
Preparation: 15 minutes
Cooking: about 40 minutes