Ingredients:
300 g skinless chicken breasts
2 teaspoons of cajun spice mixture (see variant)
1 teaspoon dried sage (or marjoram)
2 tablespoons of sunflower oil
1 onion, thinly sliced
1 green pepper seeded and minced
2 celery stalks, thinly sliced
2 cloves of crushed garlic
400 g of long grain rice
1 liter of poultry stock "home" preferably
100 g smoked white ham, diced
100 g chorizo sliced
1 can of 400 g crushed tomatoes
Salt, pepper, Tabasco ™
To garnish
4 to 6 slices thinly sliced mixed with 2 tablespoons fresh parsley chiselled
Method of preparation:
1/ Cut the chicken pieces into 2 cm cubes. In a bowl, mix with spices and sage (or marjoram) to coat them well. In a casserole, heat 1 tablespoon of oil over medium heat and brown the chicken cubes for 5 minutes, stirring often. With a skimmer, set aside on a plate.
2/Heat the remaining oil in the casserole and sauté onion, pepper and celery for 3 minutes, stirring. Add garlic and rice. Stir 2 minutes.
3/Pour the broth by mixing, then incorporate the chicken cubes. Bring to a boil, reduce heat, cover and cook for 15 minutes on low heat. Add ham, chorizo, tomatoes and juice. Mix. Wait for resumption of shaking, then cover again and continue cooking for about 10 minutes: the rice must have absorbed all the liquid.
4/ Correct seasoning in salt and pepper. Add a few drops of Tabasco ™, dosing it according to your taste. Sprinkle with a little mixture of cébettes and parsley. Serve very hot, presenting the rest of this mixture in a bowl.
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