Ingredients
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
Method
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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.
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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.
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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.