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Ingredients

• 3 kg Chicken pieces
• 450 gm Raw smoked gammon
• 4 tblsp Lard
• 50 gm Plain flour
• 3 Onions, finely sliced
• 2 Green bell peppers, seeded and sliced
• 675 gm Chopped tomatoes
• 3 Garlic cloves, crushed
• 2 tsp Chopped fresh thyme
• 24 Prawns, peeled
• 500 gm Long grain rice
• Tabasco sauce
• 6 Spring onions, finely chopped
• 3 tblsp Fresh parsley, chopped
• Salt
• Ground black pepper

Method

Season the chicken pieces. Dice the gammon, discarding the rind and fat.

Melt the lard in a large casserole and brown the chicken pieces in batches. Lift out the chicken and set aside.

Turn the heat down and sprinkle the flour into the fat and stir continuously until the roux turns golden. Return the chicken to the pan and add the gammon, onions, green peppers, tomatoes, garlic and thyme. Cook, stirring regularly, for 10 minutes. Stir in the prawns.

Add the rice to the pan with one and a half times it’s volume of cold water. Season with the salt and pepper and 2 to 3 dashes of tabasco. Bring to the boil, cover and simmer until the rice is cooked and the liquid absorbed. If all the liquid is absorbed before the rice is cooked, add a little boiling water.

Mix in the spring onions and parsley and serve hot.