Well, hello delicious. Like a paella, yet not a paella, this is perfect spicy fare that feeds an army if you are so inclined. Freeze leftovers, whatever leftovers are. Watch out, Creole could be my new thing.
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Need
- 2 red onions, peeled and halved
- 3 green chillies
- 3 cloves garlic
- 200 Grams pancetta, diced
- 200 Grams chorizo, sliced
- 200 Grams ham, diced
- 500 Grams beef broth
- 2 x 400g Tins diced tomatoes
- 2 stalks celery, sliced
- 2 bay leaves
- Few sprigs fresh thyme
- Pinches pink salt flakes BUY
- 2 Teaspoons smoked paprika
- 1 Cup long-grain rice
- 1 Kilo chicken thigh fillets, cut into large pieces
- 1 red capsicum, diced
- 1 green capsicum, diced
- Handfuls Italian parsley, to serve
- 5–6 spring onions, sliced, to serve
- Sour cream, to serve (optional)
Do
- 1
Preheat oven to 170°C.
- 2
Place onions, 2 of the green chillies and the garlic into the Thermomix bowl and chop 4 seconds/ speed 5.
- 3
Add pancetta and chorizo and sauté 6 minutes/ Varoma/Reverse/speed 1/MC off.
- 4
Add ham, broth, tomatoes, celery, bay leaves, thyme, salt and paprika, and cook for 8 minutes/100°C/Reverse/speed 1.
- 5
Place rice and chicken into a large oven-proof casserole dish or Dutch oven with lid.
- 6
Pour cooked sauce over the top and add the diced capsicum. Cover and cook for 30 minutes. Increase temperature to 180°C and cook further 30 minutes.
- 7
Remove lid and cook 15 minutes.
- 8
Serve hot with plenty of chopped parsley, spring onions, and the remaining chilli, sliced thinly. Sour cream is not traditional, but does work really well with this dish.
