Chicken Recipes

CAJUN CHICKEN

Use ham and shrimp if you have them, but chicken and chorizo sausage are the main ingredients for this dish.

INGREDIENTS
1 chicken, 2 1/2 pounds
1 1/2 onions
1 bayleaf
4 black peppercorns
1 parsley sprig
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
11/4 cups long-grain rice
1 cup chorizo sausage, sliced
1 cup chopped cooked ham
14-ounce can chopped tomatoes with herbs
1/2 teaspoon ground chilies
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 cup cooked peeled shrimp
dash of Tabasco sauce
chopped parsley, to garnish

SERVES 4

1. Place the chicken in a large flameproof casserole and add 2 1/2 cups cold wtr. Add the half onion the by lat ppprcorns and parsley imd briri to a boil, Cover ind simmer gently for about 1 1/2 hours.

2. When the chicken is cooked, lift it out of the stock, remove the skin and carcass and chop the meat. Strain the stock, allow to cool and reserve.

3. Chop the remaining onion and heat the oil in a large frying pan. Add the onion, garlic, green pepper and celery. Fry for about 5 minutes, then stir in the rice, coating the grains with the oil. Add the sausage, ham and reserved chopped chicken and fry for another 2—3 minutes, stirring frequently.

4. Pour in the tomatoes and 1 1/4 cups of the reserved stock and add the ground chilies, cumin and thyme. Bring to a boil, then cover and simmer gently for 20 minutes, or until the rice is tender and the liquid is absorbed.

5. Stir in the shrimp and Tabasco. Cook for another 5 minutes, then season well and serve hot, garnished with chopped parsley.