Serves: 6 Ingredients:

4 cups cooked rice

1/2 kg chicken (casserole pieces)

2 cloves garlic, crushed and minced

1 onion, sliced

2 Spanish chorizo (sausages), sliced diagonally to 1 cm long

1 canned tomato sauce

1 green capsicum, sliced into strips (set aside 1/3 for garnishing)

1 red capsicum, sliced into strips (set aside 1/3 for garnishing)

1 small canned peas, drained

2 stalks green onion, cut to 1 cm long

3 hard-boiled eggs, sliced 1 tablespoon paprika

2 pieces bay leaves

3 tablespoons cooking oil salt and pepper to taste

Procedure:

1. Sauté garlic and onion for 3 minutes; add chicken

2. Cover and cook until chicken is tender

3. Add tomato sauce, sausages, paprika, green and red capsicums

4. Cook for 2 minutes then add cooked rice, peas and bay leaves

5. Season to taste and lower heat

6. Continue cooking for 5 minutes with constant stirring to prevent rice sticking to the pan

7. Transfer to a serving dish and garnish with the remaining capsicum, green onion, and sliced eggs. Serve hot.

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