1 small chicken
1 stick celery
300g long grain rice
350g diced pork
350g smoked sausage
3 medium onions, 2 x diced and 1 x halved
90g fresh parsley, chopped
1 bay leaf
2 teaspoons salt
1/2 teaspoon tabasco sauce
3 garlic cloves, diced
40g butter (or margarine)
1 large green bell pepper, chopped
170g tomato puree
1/4 teaspoon thyme
1 teaspoon pepper
2 spring onions, chopped
2 chicken stock cubes
Put the chicken, 2 halves of an onion, celery and 1 diced garlic clove into a large oven proof pot. Half cover with water.
Cook at 180 degrees C (Gas Mark 4) for approximately 1 - 1.5 hours or until the chicken is tender.
Add the chicken stock cubes to 1.5 pints of hot water in a pan and cook the rice in this mixture for 10-15 minutes or until cooked (add a little more water if the rice dries out too much).
Remove the meat from the chicken and set aside.
Cut the sausages into 1/2 inch pieces. Fry the sausage and diced pork in a large frying pan until lightly browned. Remove meat from the pan and add margarine.
Saute the diced onion, bell pepper and parsley until tender. Add chicken, sausage and ham to vegetables.
Stir in 2 diced garlic cloves, tomato paste, bay leaf, thyme, salt, pepper and tabasco sauce.
Add cooked rice and mix thoroughly. Simmer over low heat for15 minutes. Stir frequently.
Remove bay leaf and add chopped parsley and spring onion tops.
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