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Ingre­di­ents

30ml veg­etable oil
2 Chicken fil­lets chopped into bite sized pieces
chicken spice
1 Large onion,chopped
1 Small green pep­per
1 Small red pep­per
3 Stalks cel­ery
3 Cloves gar­lic
30 cm car­banossi
1 can toma­toes
12 cup tomato sauce
250ml chicken stock
50g chopped fresh pars­ley
2 bay leaves
2.5ml dried thyme, or 15ml fresh
5ml salt
2.5-5ml cayenne pepper(be care­ful, spe­cially if your guests don’t enjoy strong food)
2ml black pep­per
+- 900g mixed seafood
100g spring onions
250ml uncooked rice

Although most of these recipes don’t call for this, I like cook­ing my rice in the same pot as the seafood. This absorbs all that rich seafood flavours. This can be tricky some­times, because it is not always that easy to get every­thing cooked together.

Method

In a flat bot­tomed cast iron pot, heat the oil and fry the chicken with chicken spice untill it is almost done. Remove this from the pot and set aside.

In the same pot, saute the onion, pep­pers, garlic,celery and car­banossi till the veg­eta­bles are limp or approx­i­mately 5 min­utes. Remove the veg­eta­bles from the pot and put it with the chicken. Add the stock to the pot and cook the rice untill it is half done.

Add the tin of toma­toes , tomato sauce, parsely and sea­son­ings and sim­mer gen­tly, for approx­i­mately 20 minutes.

Put the chicken and veg­eta­bles back into the pot and cook for a fur­ther 5 min­utes. Lastly add the seafood to the pot and sim­mer for approx­i­mately 7 min­utes. Just before serv­ing mix in the spring onions.

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