This dish was inspired by one of the TV chefs a few years back. The dish the chef made was full of seafood items but since I don’t eat muscles or crab etc. I decided to alter it and make it something I would.
(The ingredients are not an exact science! If you don’t like onion, don’t add it, but try something else like celery for example. Alter it to your taste, and if you make something great, add a comment!)
500g Chicken cut in to small pieces
4 frankfurter sausages cut in to small bits
1 large onion, finely diced
1 large pepper, finely diced
3 garlic cloves, finely diced
1 to 2 vegetable stock cubes
300g rice – long grain
Place the frankfurter pieces in a large frying pan (or electric frying pan) and add a tablespoon of olive oil.
(Pictured is actually Spanish chorizo, but we usually use Herta® frankfurters – using chorizo was an experiment, but wasn’t quite as good)
Add a good dash of paprika. Heat the frying pan and fry the frankfurters for a few minutes, then add the chicken.
Fry the chicken until all sides are coloured. Add the onion, pepper, garlic and mushrooms to the frying pan. Fry until the ingredients just added are soft.
Add another tablespoon of oil to the pan. Add the rice and stir well. Fry for a minute.
Add enough stock to cover the ingredients. Allow to boil and leave until the rice has cooked (about 9 to 10 minutes).
Check every minute while boiling as it will need stirring and might need additional water to make sure it hasn’t boiled dry.