1.4kg/21⁄2lb fresh chicken
1 bay leaf
4 black peppercorns
1 sprig of fresh flat-leaf parsley,
plus extra, chopped, to garnish
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 green pepper, seeded and
1 celery stick, chopped
225g/8oz long-grain rice
100g/4oz chorizo sausage,
100g/4oz cooked ham, chopped
400g/14oz canned chopped
1⁄2 teaspoon hot chilli powder
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon ground cumin
1 teaspoon dried thyme
100g/4oz peeled and deveined
dash of Tabasco sauce
salt and freshly ground
• Put the chicken in a large flameproof casserole dish, and pour over
600ml/1pt water. Add the onion half, bay leaf, peppercorns and
parsley sprig, and bring to the boil. Reduce the heat, cover and simmer
gently for about 11⁄2 hours.
• When the chicken is cooked, lift it out of the stock, remove the skin and
carcass, and chop the meat. Strain the stock, leave to cool and reserve.
• Chop the remaining onion and heat the oil in a large frying pan. Add
the onion, garlic, green pepper and celery. Fry for about 5 minutes, then
stir in the rice, coating the grains with the oil. Add the sausage, ham
and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
• Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add
the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover
and simmer gently for 20 minutes or until the rice is tender and the liquid
has been absorbed.
• Stir in the prawns and Tabasco. Cook for a further 5 minutes, then
season well with salt and pepper, and serve hot, garnished with the
extra chopped parsley.