Creole stew à la Gabi

Ingredients for 4 servings:

• 2 chicken breast fillets, approx. 400 g
• 150g chorizo
• 2 tbsp oil for frying
• 1 tsp cayenne pepper
• 1 onion(s)
• 1 garlic clove(s)
• 2 bay leaves
• 1 stalk(s) Celery
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 250 ml chicken stock
• 250 ml tomato juice
• 1 slice(s) smoked ham, one thick slice
• 8 prawns, peeled and deveined
• 200 g rice, cooked
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the fillets into cubes. Slice the sausage. Dice the onion and bell peppers. Finely chop the garlic clove. Cut the ham slice into thin strips. Finely chop the celery. Heat the oil in a pan and brown the chicken breast, seasoning with salt. Add the sausage slices and cook. Sprinkle with cayenne pepper. Add the onion, garlic, bay leaves, celery, and bell pepper to the meat. Pour in the chicken stock and tomato juice and simmer for 10 minutes. Add the ham strips and shrimp to the stew and let them simmer for a while. Stir in the cooked rice and serve in deep plates.