Melt half the dripping in the casserole over a high heat. Add the chicken pieces and fry, stirring occasionally, for 10 minutes, or until browned and the juices run clear. Remove with a slotted spoon and set aside on to kitchen paper.
Add the remaining dripping to the pan and heat. Add the sausages but not smoked sausages (if using), and fry, stirring occasionally, for 5 minutes, or until browned. Remove with a slotted spoon and set aside with the chicken.
Add the onion, garlic, peppers, celery, and chilli to the pan and fry for 5 minutes, or until softened, stirring frequently. Add the rice, and chilli powder, and cook, stirring for 1–2 minutes. Add the Worcestershire sauce and tomato purée, and cook, stirring for a further minute.
Return the chicken to the casserole, along with all the sausages, including smoked (if using), bay leaves, thyme, salt, paprika, and sugar, and season to taste with pepper. Pour in the tomatoes with their juice and the stock, and bring to the boil, stirring. Reduce the heat to a low heat, cover, and simmer for 12–15 minutes, or until the peppers are tender.
Add the prawns, and simmer covered, for 3–5 minutes, or until the prawns are pink. The rice should be tender and the mixture a little soupy. Transfer to a serving bowl. Serve with the hot pepper sauce alongside.
- 60g sunflower oil
- 4 chicken thighs, skinless boneless , cut into bite-sized pieces
- 225g spicy sausages
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red and 1 green pepper, deseeded and finely chopped
- 1 celery stick, thinly sliced
- 1 chilli, deseeded and chopped (leave the seeds in if you like your dish very hot)
- 350g long grain rice
- 1 tsp chilli powder
- 1 tsp worcestershire sauce
- 2 tbsp tomato purée
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp salt
- ½ tsp smoked paprika
- 1 pinch sugar
- 1 pinch black pepper, freshly ground
- 400g chopped tomatoes, can
- 600ml chicken stock
- 12 prawns, large raw, heads and tails removed and deveined
- 2 tbsp hot pepper sauce, to serve
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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