Serves 4 to 6
110ml (half a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
100g chorizo sausage, skinned and diced
2 tbsp vegetable oil
3½ tablespoons plain flour
2 celery stalks, finely chopped
2 onions, finely chopped
2 peppers green, seeded and chopped
3 garlic cloves, crushed
400g can chopped tomatoes
1 litre water
1 chicken stock cube
1 tsp dried thyme or oregano
200g rice brown or white, rinsed
4 skinless chicken thighs, diced into 3cm chunks
250g large raw prawns, peeled
2 tbsp chopped fresh parsley or coriander
Place the raw peeled prawns in one bowl and the chicken in another bowl and split the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce between the two making sure the prawns and chicken are both well coated; leave in the fridge for between 2-24 hours – depending on the depth of flavour you want.
Fry the chorizo chunks in a large heavy based saucepan or flameproof casserole dish over a medium heat, stirring frequently, until crisp at the edges. Place the cooked chorizo into a separate bowl and leave to rest.
Increase the heat of the pan slightly and stir in the celery, onions, green peppers and garlic stirring frequently, for 5 minutes or until soft. Remove the vegetables from the pan and set aside.
Use the same pan without cleaning between cooking the items. Reduce the heat to low and add two tbsp oil to the sausage fat/oil remaining in the pan. Sprinkle in the flour, stirring constantly, until well blended. Cook very gently, stirring frequently, for 3 minutes until the mixture turns a rich brown cooked roux.
Once the mixture is a rich brown, gradually add the tomatoes, stock cube, water, parsley, and thyme and bring to the boil stirring continuously until smooth and boiling. Reduce the heat to low and simmer for 15 minutes, stirring frequently.
Stir in the rice, marinated chicken and simmer for about 20 minutes on medium to low heat. Add celery-onion-pepper mixture and cook until the rice is tender and the chicken is cooked through. Pour in a little extra stock or water if needed. Add the marinated prawns and fried chorizo and simmer for a further 3 minutes or until the prawns turn pink.
Add Jack Daniel’s® Extra Hot Habanero Barbecue sauce, salt and pepper to taste.
Ladle into bowls and sprinkle with roughly chopped fresh parsley or coriander.