INSTRUCTIONS

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1. Season the chicken thighs sear it for 4 mins or until they start to brown, stirring occasionally so they don’t stick.

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2. Add the sliced chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.

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3. Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, capsicum, celery and oregano, and cook for 2 mins more.

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4. Return the meat to the dish, add the garlic salt, paprika and cayenne pepper, and cook for 2 mins until fragrant.

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5. Stir in the rice with the diced tomatoes and then add the stock and give it all a really good stir. Bring to the boil, then cover with a lid and simmer for 20 mins or until the rice is cooked.

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6. Fold through the prawns and cook for another 10 mins

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7. Sprinkle with the parsley and spring onions and serve

 

This is a one pot wonder and can be cooked in a camp oven, BBQ’s and stove top or even in the oven.

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You can watch us cooking this recipe in our episode 33