Don’t be tempted to cook this Creole dish too quickly, as the rice will scorch. Just keep stirring, it makes all the difference.
2 Tbsp smoked paprika
2 tsp ground cumin
2 tsp ground black pepper
2 tsp dried oregano
1⁄2 tsp chilli powder
2 Tbsp extra virgin olive oil
400g chicken thigh fillets, diced
200g smoky sausage (or mild chorizo), chopped
3 cups chopped mix of capsicum, red onion, celery
12 cloves garlic, minced
2 Tbsp tomato paste
2 cups beef stock
400g can diced tomatoes
11⁄2 cup basmati rice
2 cups baby spinach leaves
6 green shallots, finely sliced
1⁄2 bunch thyme, leaves chopped
Sea-salt flakes and freshly ground black pepper, to season
Combine herbs and spices. Set aside. Heat oil in a large saucepan over a high heat. Add chicken and sausage. Cook for 5 minutes or until browned. Remove meat from pan and set aside. Put veg in same pan and cook for 5 minutes. Remove veg from pan and set aside.
In same pan, fry garlic for 2 minutes or until golden. Add spice mixture and tomato paste. Cook for 1 minute or until aromatic. Add stock and tomatoes. Return meat and veg to pan then stir through rice.
Bring to the boil then reduce heat to low, cover and cook gently, stirring occasionally, for 30 minutes. Season. Stir in spinach, shallots and thyme. Serve immediately.