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Recipe from: 1/4/2001 12:00:00 AM
Ingredients 16
Servings 6


  • 30
    olive oil
  • 250
    Russian sausages sliced into rings or use salami or back bacon
  • 15
  • 8
    cloves garlic, chopped
  • 1
    medium-sized onion, chopped
  • 2
    red peppers, seeded and chopped
  • 4
    celery stalks, chopped
  • 3
    red chillies, seeded and chopped (optional)
  • 450
    deboned chicken breasts, cut into bite-size pieces
  • 450
    long-grain rice
  • salt and freshly ground black pepper
  • 2
    bay leaves
  • a few springs fresh thyme
  • 1
    chicken stock
  • 450
    large frozen prawns, defrosted to room temperature
  • chives and parsley for garnish


Heat the oil in a large frying pan and fry the sausages until nearly done. Add the paprika and stir-fry for another minute. Add the garlic, onion, peppers, celery and chillies. Sauté until the onions are tender. Add the chicken pieces and stir-fry lightly. Add the rice. Stir until the rice is covered with oil and season generously with salt and freshly ground black pepper. Add the bay leaves, thyme and chicken stock. Bring to the boil. Cover, reduce the heat and simmer gently for about 15-20 minutes or until the rice is tender and all the stock has been absorbed. Add the prawns about 10 minutes before the end of the cooking time. Season to taste and sprinkle with chopped chives and parsley. Serve hot. Serves 6.

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