¼ cup Olive Oil
1 large Red Pepper, seeded and cut into 5mm strips
600g Chicken Breasts (or thigh fillets) cut into 3cm cubes, sprinkle with Chicken Spice
300g Colcom Chakalaka Sausage, cut into 2cm slices
200g Mushrooms, sliced thinly
3 cloves Garlic, crushed
1 Tbls Lemon Zest
700g Tomatoes, roughly chopped
200g Green Beans, cut into 3cm lengths
1 Tbls fresh Rosemary, chopped
2 Tbls fresh flat-leaf Parsley, chopped
½ tsp Turmeric, dissolved in ¼ cup hot Water
2 cups short-grain Rice
3 cups hot Chicken Stock
6 Lemon wedges
- Heat the oil in a large, deep frying pan or paella pan over medium heat.
- Add the red pepper and cook for about six minutes, or until softened. Remove from the pan. Add the chicken cubes to the pan and cook for 10 minutes or until brown on all sides. Remove.
- Add the Chakalaka to the pan and cook for 8 minutes or until cooked through. Remove.