An exotic type of rice!

27 September 2018
An exotic type of rice!

An interesting twist in this traditional Caribbean rice recipe with the addition of cypriot sausage!

Ingredients ( 6 portions)

2 tbsp olive oil, divided

1 tbsp Cajun seasoning

300 gr cypriot sausage, sliced into rounds

500 gr boneless skinless chicken breasts, cut into 2,5cm pieces

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 can (400gr) chopped  tomatoes

1/2 tsp red pepper flakes

1/2 tsp ground black pepper

1 tsp salt

1/2 tsp hot pepper sauce

2 tsps Worcestershire sauce

1 1/4 cups  white rice

2 1/2 cups chicken broth

Method

Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil, and saute the chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in the crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce and Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until all of the liquid is absorbed.