Ingredients
2 tbsp vegetable oil
1 whole chicken
cut into 8 pieces
300g lean pork
cut into 3cm cubes (I used a pork rib, minus the bone)
2 cups onion
chopped
1 cup green capsicum
chopped
½ cup scallion tops
thinly sliced (the green bits)
3-4 sprigs lemon thyme
1 tbsp garlic
minced
½ cup parsley
finely chopped
1 cup smoked sausage
1cm slices (I used 2 kransky sausages)
3 salt
0.5 chilli
ground
1 tsp paprika
1/8 tsp cloves
ground
2 bay leaves
1½ cups long grain rice
3 cups water
Equipment
- 1 heavy-bottomed 6 litre saucepan
- 1 paper towel
- 1 plate
- 1 lid
Instructions
- Wash chicken with cold water then pat dry with paper towel.
- Heat a heavy-bottomed 6 litre saucepan on high and add oil.
- Brown chicken pieces, making sure to brown them all over for optimal flavour. Once pieces are browned, place them on a plate until all done.
- To the saucepan, add pork, onion, capsicum, scallion, lemon thyme, garlic and parsley. Stir to combine and brown, then reduce temperature slightly and cook for 15 minutes stirring regularly.
- Add sausage, salt, chilli, paprika, cloves, and bay leaves, cook and stir for a further 5 minutes.
- Add browned chicken, rice and water then mix gently to combine.
- Turn up the heat and bring back to a boil, stirring. Cover with a lid and turn the temperature back down to low and cook for 40 minutes.
- Stir occasionally to prevent sticking, once ready let sit for a few minutes off the heat then serve straight away.
Notes
Tip
My best advice for this recipe is to have everything ready to go- veggies chopped, spices measured out, sausage chopped etc before cooking. Once everything is prepped, it is just a matter of stirring and well worth the work, I promise.
Variation
If you are not confident with cutting a whole chicken, you can use chicken thighs (with the bone in) and legs. Just make sure the skin is left on as this is where the flavour is coming from.
