A chicken dish full of flavours inspired from a Louisiana recipe. For some added heat, I like to choose the picante chorizo. A dish that is well suited to be prepared in advance and just re-heated before serving.

Serves 6

600 g chicken fillets, cut into pieces
3-4 tbsp soy sauce

1 onion, chopped
1 garlic clove, crushed
Olive oil to fry in
1 tsp chili powder
2 tsp thyme

600 g chopped tomatoes (canned)
4 bay leaves
200 ml chicken broth

200 g chorizo (dry cured pork sausage), sliced and halved
100 ml single cream
Salt and pepper

Red, green and yellow peppers, thinly sliced
Lemon juice
Salt and pepper

Cooked rice
Chili flakes

1. Marinate the chicken in soy sauce for about 20 minutes.
2. Combine the peppers, seasoning and lemon juice, set aside to marinate a bit.
3. Cook the rice.
4. Fry the onion and garlic for a few minutes. Add the spices.
5. Add the tomatoes, broth and bay leaves. Cover and simmer for 10 minutes.
6. Add the chicken, simmer for another 20 minutes (until done).
7. Add the chorizo and the cream, simmer for another 5-6 minutes.
8. Remove the bay leaves.
9. Season if needed.
10. Serve the casserole with peppers and rice, sprinkle with chili flakes.