Ingredients

Method

• 2 T oil 
• 2 chicken breasts, cubed (or 2 cups leftover cooked chicken) 
• 200 g Grabouw boerewors, cut into bite-sized pieces
• 40 g Spanish paella seasoning 
• 1 onion, diced 
• ½ each red, yellow and green peppers, diced 
• 4 cloves garlic, crushed
• 2 cups light chicken stock 
• 3 cups water 
• 2 x 400 g cans peeled and diced tomatoes 
• a pinch sugar 
• 500 g parboiled long grain rice 
• 250 g freshly frozen diced vegetable mix 
• ½ cup parsley, chopped 

Method

Ingredients

1. Heat oil in a large pan over a medium-low heat. Brown the chicken and boerewors with half the paella seasoning. Remove from the pan and set aside.
2. Add the onion, peppers and remaining paella seasoning and sauté for 5–8 minutes, adding the garlic during the last minute of cooking.
3. Pour in the stock, water and tomatoes, adding a pinch of sugar.
4. Add the rice and cook until al dente and until most of the liquid has evaporated. Stir through the diced vegetables, chicken and sausage and heat through. Scatter with parsley and serve.

Cost per serving: R23.33*

*Prices calculated in December 2022

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