opsmonkey
24th June, 2009, 01:34 AM
Heat the oil in a large, heavy saucepan and add the sausage.
Season the chicken with salt and pepper and add to the pan. Fry them together until browned, then add the 'trinity' of onions, celery and green peppers together with the garlic.
Cover with the stock, add salt and cayenne pepper to taste and the bouquet garni. Bring to the boil and add the rice. Cover tightly and simmer for 10 minutes.
Turn off the heat and leave for 20 minutes to allow the rice to finish cooking.
Serve the dish garnished with the chopped spring onions.
Season the chicken with salt and pepper and add to the pan. Fry them together until browned, then add the 'trinity' of onions, celery and green peppers together with the garlic.
Cover with the stock, add salt and cayenne pepper to taste and the bouquet garni. Bring to the boil and add the rice. Cover tightly and simmer for 10 minutes.
Turn off the heat and leave for 20 minutes to allow the rice to finish cooking.
Serve the dish garnished with the chopped spring onions.