27 December 2012,20:53 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Melt the lard in a large casserole. Add the chicken and cook over medium heat, turning occasionally, for about 10 minutes or until golden brown all over. Transfer the chicken to a plate.
  • Add the flour to the casserole and cook over very low heat, stirring, until golden brown. Make sure not to burn.
  • Reheat the casserole and add in the chicken pieces with the ham, onion, bell pepper, tomatoes, garlic and thyme. Cook, stir frequently, for about 10 - 12 minutes.
  • Stir in the shrimp, rice and stock, adjust seasoning to taste with Tabasco and salt and pepper.
  • Reduce the heat, cover and cook at least for 20 minutes or until all of the liquid has been absorbed and the rice is tender.
  • Stir in the scallions and chopped parsley, garnish with parsley sprigs and serve.


  • 2 kg chicken pieces
  • 250 grams rindless smoked ham, diced
  • 30 grams 1 onion, chopped
  • 1 orange bell pepper, seeded and sliced
  • 2 tablespoon lard or butter
  • 350 grams tomatoes, peeled and chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoon all-purpose flour
  • 12 - 14 raw peeled jumbo shrimp
  • 200 grams long-grain rice
  • 500 ml chicken stock or water
  • 3 scallions, finely chopped
  • 30 grams chopped fresh flat-leaf parsley Sprigs, to garnish
  • Dash of Tabasco sauce
  • Salt and pepper, to taste

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