Garnish this Southern American rice dish with spring onions, parsley and tarragon.

  • Preparation Time20 mins
  • Cooking Time70 mins
  • Serves6
  • DifficultyEasy
6 chicken thigh joints, bone in, skin on
200g andouille sausage, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 large onion, peeled and cut into slices and roughly chopped the same size as the peppers
1 stick of celery, sliced
4 large garlic cloves, peeled and sliced
50g sun-dried tomatoes
1 tablespoon tomato purée
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
225g brown basmati rice, washed
500ml chicken stock
200g raw tiger prawns
Salt and pepper to taste
2-3 tablespoons olive oil

For the garnish

3 spring onions, chopped
2 tablespoons parsley, chopped
2 tablespoons tarragon, chopped

Season the chicken thighs and seal them off in a casserole dish, making sure the skin is golden brown. Transfer onto a warm plate then seal off the andouille sausage until browned a little, transfer onto the plate with the chicken. Add the onions, peppers, celery and garlic to the pan and sweat off until softened. Add the spices, sundried tomatoes and cook for a further 5 minutes.

Pour over the rice and mix thoroughly, making sure all the rice is coated in oil and juices. Add the stock, season and bring to the boil.

Cover and bake in a pre-heated oven at 170°C for 55 minutes. Remove from the oven, add the prawns, cover and return for 5 minutes.

Leave to rest for 10 minutes. Remove the lid and garnish with spring onions, parsley and tarragon.

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