PREP+COOK TIME 55 MINUTES (+ STANDING) SERVES 4
4 (800g) chicken thighs cutlets
1/4 cup (60ml) extra virgin olive oil
250g cured chorizo sausage, sliced
2 medium (300g) brown onions, chopped
4 cloves garlic, crushed
2 (300g) celery stalks trimmed, sliced
1 tablespoon Cajun seasoning
2 teaspoons sweet paprika
1 medium (200g) red capsicum, chopped
1 medium (200g) green capsicum, chopped
400g canned diced tomatoes
2 cups (500ml) chicken stock
1 1/2 cups (300g) long-grain white rice
8 large (560g) uncooked prawns
1/4 cup coarsely chopped fresh flat-leaf parsley lemon wedges, for serving
هذه القصة مأخوذة من طبعة Issue 82 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 82 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
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ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
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sensational snack
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BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
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It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
