• 12servings
  • 80minutes
  • 472calories

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Ingredients Jump to Instructions ↓

  1. 8 skinless, boneless chicken breast fillets, diced

  2. 1 1/2 litres chicken stock

  3. 575g long grain white rice

  4. 450g smoked sausage, sliced

  5. 4 tablespoons vegetable oil

  6. 1 green pepper, seeded and chopped

  7. 1 small onion, finely chopped

  8. 4 carrots, thinly sliced

  9. 2 sticks celery, thinly sliced

  10. 150g fresh mushrooms, sliced

  11. 1/4 teaspoon cayenne pepper or to taste

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, pepper and sausage.

  2. Pour in the stock and bring to the boil. Add the rice and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and stock has been absorbed.


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