My take on a traditional Creole recipe.


  • 500g chicken thighs, cut into chunks

  • 4 chorizo sausages. sliced

  • 4 ham steaks, cubed

  • 1 onion, chopped

  • 3 garlic cloves, finely chopped

  • 1 green capsicum, chopped

  • 2 zucchini, sliced

  • 1 can sweet corn

  • 1 400g can chopped tomatoes

  • 2 cups chicken stock

  • ½ tsp dried thyme

  • 1 bay leaf

  • 1½ cups rice

  • Salt and pepper to taste

  • Oil to cook


  • 1.

    Heat oil in a large saucepan. Add chicken and sausage and cook until browned, about 5 minutes. Stir in ham and cook for a further 5 minutes. Add onion, garlic, capsicum, tomatoes, sweet corn, stock, thyme and bay leaf, and bring to a boil, stirring well. Stir in rice. When liquid returns to a boil, reduce the heat and cover the pan. Simmer on low for 10 minutes. Quickly stir in zucchini and recover pan. Remove pan from the heat and set aside for 20 minutes, without removing lid. Season with salt and pepper to taste.


You can use any meat or vegetables you have to hand, just as long as you get the liquid to rice ratio correct. I also like to stir in some prawns when I add the zuchinni.

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