Ingredients
Method
Ingredients
- 2 chorizos
- 1 kg of chicken thighs
- 250 g large prawns
- Butter and olive oil
- 2-3 tablespoons of Cajun spice
- 1 yellow onion
- 2 cloves of garlic
- 1 jalapeño
- 1 stem of celery
- 1 tablespoon harissa (alternatively sambal oelek)
- 1 tablespoon tomato puree
- 400g canned tomatoes
- 3 dl chicken broth
- 1 teaspoon smoked chili powder
- 1 teaspoon Worcestershire sauce
- Salt and fresh pepper
- 4 dl basmati rice
- Fresh cilantro and parsley
- 1 lime
-
Method
-
1Slice the chorizo. Season the chicken and prawns with the cajun spice, and fry them separately in butter and oil in your Le Creuset Shallow Casserole. Begin by frying the chicken. When the prawns are nearly done, add the chorizo. Set all the meats aside, once they’re cooked through.
-
2Chop the onion, garlic, jalapeño, and celery, and fry it in the casserole. Add the harissa, and tomato puree, and let it simmer for a coupe of minutes. Now add the canned tomatoes and broth and make it boil. Let it simmer for about 5-10 minutes. Season with chili powder and Worcestershire sauce. Then season with salt and pepper.
-
3Boil the rice and add them to the casserole. Mix it all together with the meats. Finally decorate it with chopped herbs and lime wedges.
