1. Heat the oil in a large frying pan or any other large shallow skillet-type dish and gently fry the cabanos.
2. Add the paprika and stir to colour the oil.
3. Toss in the garlic and sweet a little then add the onion, green peppers, celery and the red chillies.
4. Cook over a medium heat until the moisture has been driven off and the vegetable are beggining to colour.
5. Add the chicken, prawns, the bay leaves, thyme and oregano and cook over a medium heat for about 5 minutes.
6. Add the rice and stir for 2 minutes, then pour in the chicken stock and add the salt.
7. Bring to the boil and sinner gently for about 15 minutes or until all the liquid has been absorbed by the rice.
8. Stir in the chopped spring onions and check the heat.
9. Stir in the chopped spring onions and check the heat.
If you like things hot add some chilli powder.
Serve with a green salad.
|Spring Onions, Sliced||3|
|Chilli Powder To Taste|
|Chicken Stock||1.2 Litres|
|Sprig Of Thyme, Chopped.||1|
|Teaspoon Fresh Oregano Or ½ Teaspoon Dried||1|
|Fresh Bay Leaves, Thinly Sliced Or 2 Dried Bay Leaves, Crushed||2|
|Boneless, Skinless Chicken, Cut Into 2.5cm Pieces||450g|
|Red Chillies, Seeded And Finely Chopped||2|
|Raw Prawns Tails||450g|
|Celery Sticks, Sliced||4|
|Green Peppers, Seeded And Chopped||2|
|Medium Onion Chopped||1|
|Garlic Cloves, Chopped||8|
|Smoked Spanish Sausage Sliced||100g|
|Vegetable Oil||50 Ml|
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