1t olive oi
200g bacon, chopped
200g chorizo, sliced in 1/2cm slices (spicy if that’s how you like it)
300g chicken thigh, skinless boneless, cut into 2-3cm chunks
16-18 prawns, raw and deveined
4 garlic cloves, minced
1 onion, diced
2 celery sticks, diced
1 green capsicum, deseeded and diced
1 1/4c long grain rice , uncooked
2 1/2c chicken stock
200g diced canned tomato
2T tomato paste
1c spring onions, sliced, plus extra for serving
1t dried thyme
1t garlic powder
1t onion powder
1/2t black pepper
Preheat the oven to 180°C.
Heat oil in a very large frying pan or dutch oven over a medium-high heat. Add the bacon, cook for 1 minute, then add the chorizo. Cook until golden then transfer to a bowl.
Add the chicken into the pan and cook until golden (doesn't need to be cooked all the way through), then add to the bowl with bacon.
Sear prawns in the pan for 2 minutes on each side, then transfer to a separate bowl and set aside.
Add the butter, garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
Add the rice, coat the grains in oil.
Add the chicken stock, tomato paste, canned tomato, thyme and spices. Stir well, then add chicken, sausages and bacon with liquids. When bubbles form across most on the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to the oven.
Bake for 30 minutes, then remove from the oven. Add prawns and spring onions, gently stir through, cover with lid, and return to the oven for just 3 minutes (just to heat prawns).
Remove from the oven, stir gently then serve, garnished with more green onions if desired.