Summary

Ingredients

• 500 g sausae (chorizo), cut into 1 cm thick slices
• 2 tablespoon vegetable oil
• 1 poulard (s), approx. 2 kg, cut into pieces
• 1 large onion (s), chopped
• 2 clove (s) garlic, crushed
• 1 large bell pepper (s), green, pitted, cut into fine strips
• 1 chilli pepper (s), green, pitted, without ribs, finely mashed
• 2 large tomato (s), pitted and chopped
• 0.5 teaspoon ½ sugar
• 3 tablespoon coriander greens, chopped
• 0.5 teaspoon ½ thyme, chopped, or a pinch dried
• 800 ml chicken stock
• 250 g rice (lon rain rice)
• 130 g corn kernels
• 80 g pepper (s), pickled, chopped
• Salt and pepper, freshly ground
• N / A parsley, chopped

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Instructions

1. Lightly grease a large saucepan or flat roasting pan. Fry the sausage slices over low heat for about 15 minutes until they are golden yellow and the fat is gone. Put on a plate.
2. Put the rest of the oil in the saucepan. Sear the chicken pieces over medium heat for about 8 minutes on each side, until golden brown. Place on the plate with the sausage.
3. Fry the onion in the saucepan over low heat for 2 minutes, loosening the roast set from the sides and bottom of the saucepan. Add the garlic and sauté for 4 minutes. Add the bell peppers, chilli peppers, tomatoes, sugar, coriander and thyme and cook for 4 minutes. Add the stock, rice, corn and pickled peppers and bring to the boil. Take the pot off the fire.
4. Preheat the oven to 190 degrees. Put the chicken and sausage slices back into the pot and carefully press into the rice and corn mixture.
5. Cover and bake the dish in the oven for 35 minutes. Then remove the lid and cook for another 5 minutes. Season with salt and pepper and finally sprinkle with parsley.