4 months ago

CHICKEN ingredients

One large chicken and giblets, in portions

25ml olive oil

One onions, chopped

100g spicy sausage, chopped

One tomatoes, grated

One bay leaf

One sweet red pepper, deseeded, chopped

One green pepper, deseeded, chopped

One carrot, diced

One stick celery, chopped

10ml paprika

2ml turmeric

500ml rice

One chicken stock cube or 5ml chicken stock powder

1,5 litres boiling water

250g frozen peas, blanched

Fresh parsley, chopped, for serving

Coriander leaves, chopped, for serving

Marinade ingredients

15ml olive oil

Three cloves garlic, crushed

Salt and pepper, to taste

Peri-peri sauce, to taste

10ml lemon juice


  • Mix marinade ingredients and rub it into chicken then set aside to marinate for one hour. Preheat oven to 180°C. Fry onions and sausage in the olive oil. Add tomatoes, bay leaf, red pepper, green pepper, carrot, celery, paprika, turmeric and giblets.
  • Cook for one to two minutes, add rice, stir well. Place rice mix in deep, ovenproof dish. Arrange chicken pieces, skin-sides down, on rice.
  • Dissolve stock cube or powder in boiling water then add to dish. Braise in oven for one hour. Remove from oven to turn chicken, add more stock if needed, return to oven for 20 to 30 minutes to brown chicken.
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