Heat the butter in a large deep frying pan and sauté the onion, peppers, celery and garlic together for a few minutes.Add the chicken and sausage and cook for a few minutes, stirring. Add the herbs and spices. Stir well. Add the tomato, tomato purée and stock. Bring to the boil, then reduce the heat and simmer for five minutes.Add the rice and stir well. Cover the saucepan and leave to simmer slowly for 20 minutes, or until the rice is tender. Stir once or twice during cooking.Add a little more stock if needed and check the seasoning. Sprinkle with the spring onions and serve.Text and image: Ideas magazineTo
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