Home Magazine
Prep Time: 00:30
Servings: 8
Cooking Time: 01:00
  • 30ml - olive oil
  • 2-4 - chicken breasts, quartered
  • 350g - pork fillets, cubed
  • 2 - onions, chopped
  • 1 - green pepper, julienned
  • 2 - red peppers, julienned
  • 2cloves - garlic, finely chopped
  • 200g - raw rice
  • 15ml - tomato paste
  • 1can - whole tomatoes (410g)
  • 100g - chorizo, sliced
  • 2.5ml - cayenne pepper
  • 2 - red chillies (or to taste)
  • 2 - bay leaves
  • - salt and freshly ground black pepper
  • 350ml - chicken stock
  • 200ml - dry white wine
  • - handful of parsley, chopped
Something of everything for a hungry family.
Preheat the oven to 180°C.

Heat the olive oil in a frying pan and cook the chicken breasts over high heat until golden brown. Do the same with the pork fillets, adding more oil if necessary. Spoon the meat into an ovenproof dish.

Fry the onion until soft and glossy. Add the peppers and fry until soft, then add the garlic and rice.

Add the tomato paste followed by the tinned tomatoes, chorizo, red peppers, chillies and bay leaves. Season to taste.

Spoon everything into the dish and pour the stock and wine over. Cover and bake for about an hour. Stir once or twice while cooking and, if you’re using prawns, add them in the last 10-15 minutes. Garnish with parsley before serving.

Serve with a large salad and ‘zhoozh’ it up with prawns.

Text and image source: Home magazine

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April 2023

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