Summary

My take on this spicey Cajun classic - you won't be disappointed.

This really is a one pot dish, and lends itself to large informal parties, (bonfires, etc) - just scale up the quantities.

A cast iron pot is really ideal for this style of cooking. Don't worry if you haven't got one as you can start off with a wok or large frying pan, and transfer to a casserole dish for cooking in the oven.

 

Click to watch video

 

Method

1. Weigh 250g long grain rice (dry weight). Wash the rice in cold water and drain.
   
   
2. Cut the chicken thighs into tablespoon size pieces.
   
   
3. Cut the chorizo into discs (about 5mm thick).
   
   
4. Cut the celery sticks (about 7 or 8 mm thick pieces). Chop the onion into about 10mm squares. Chop the peppers into about 10mm squares. (Keep the peppers separate from the other vegetables). Chop and crush the garlic.
   
   
5. Prepare the spices and the chicken stock cubes. (Keep the salt and cumin seperate from the other spices).
   
   
6. Prep over - let's get cooking: Set oven to 180 degrees centigrade (170 fan, Gas Mark 4)
   
   
7. Put 2 TBS rapeseed oil in robust pot and heat on the hob: I use a cast iron pot. (If you haven’t got a suitable pot, start with a wok on the hob and then use a casserole dish at the later stage – I’ll advise when). Fry the chicken pieces for 4 or 5 minutes.
   
   
8. Add the chorizo and fry for 2 minutes. The chorizo will start to release oils and colour.
   
   
9. Add the garlic, celery and onion to the pot.
   
   
10. Add the spices excluding the salt and cumin.
    
    
11. Add the rice and stir, add the tomato puree and stir - make sure the rice is thoroughly mixed with the oils and spices.
    
    
12. Add the peppers and give a gentle stir.
    
    
13. Add 570ml boiling water (this should cover all the ingredients by about 1cm). Keep the heat on until everything is boiling. Taste the stock and decide how much salt to add. Add the salt (if any) and the cumin and stir.
    
    
14. Put the lid on the pot and place in the centre of the oven (If you’ve been using a wok, you now want to transfer everything to a pre-warmed casserole dish).
    
    
15. Leave in the oven for 40 minutes.
    
    
16. Serve garnished with chopped parsley, and with a wedge of lemon.