A hearty concoction of sizzling scents and tastes.

Preparation time: 30 minutes
Cooking time: 30 minutes


  • 1 cup mild salsa (use hotter if you do like spicy
  • 1 tblsp oil
  • 1/8 tsp. cayenne pepper (more if you like spicy fo
  • 2kg uncooked prawns
  • 2 cups water
  • ½ tsp. salt
  • ½ tsp. garlic powder or salt
  • 1kg boneless, skinless chicken
  • ½ tsp. thyme
  • 1 bay leaf
  • 1 cup instant rice (don’t cook it- just put it in
  • 1 chorizo sausage
  • ¼ cup parsley
  • 1 tsp. Worcestershire sauce


Put oil in large heavy stock pot with lid and heat to medium heat.

Then, add oil and let it heat for a minute or so.

Slice the sausage into circles about as thick as a domino. Add to oil in pot and stir until meat is nicely browned.

Use a slotted spoon to remove sausage and set aside.

Chop chicken into bite sized pieces and add to hot oil. Stir and cook until white on the outside. This takes about 2 minutes.

Crank the heat on up to high and add the water, salsa, rice, bay leaf, thyme, garlic, cayenne, and Worcestershire sauce.

Stir well and bring to a boil. Add tight fitting lid and simmer about 15 minutes until the mixture is not runny. It should be moist but not watery.

Put the prawns and sausage in the rice mixture. Put cover back on and cook 3 to 5 minutes or until the prawns are cooked.

The shrimp will look orange-ish when done. Time can vary a little depending on the heat of your stove burner and the size of the prawn.

Remove from heat.

Add the parsley and salt and stir.

Let rest with the lid on for around 15 minutes so that the flavour has time to meld.

Read more on: fish/seafood

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Chakalaka chicken

2012-02-06 10:57

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