- 2 chickens, each about 1.5 kg / 3-3½ lb
- 450 g / 1 lb piece raw smoked gammon (cured ham)
- 50 g / 2 oz / 4 tbsp lard or bacon fat
- 50 g / 2 oz / ½ cup plain (all-purpose) flour
- 3 onions, finely sliced
- 2 green (bell) peppers, seeded and sliced
- 675 g / 1½ lb tomatoes, peeled and chopped
- 2-3 garlic cloves, crushed
- 10 ml / 2 tsp chopped fresh thyme
- 24 large raw prawns (shrimp), peeled and deveined
- 500 g / 1¼ lb / 3 cups white long grain rice
- 2-3 dashes Tabasco sauce
- 45 ml / 3 tbsp chopped fresh flat leaf parsley, plus sprigs to garnish
- salt and ground black pepper
- Cut each chicken into 10 pieces and season with salt and pepper. Dice the gammon, discarding the rind and fat.
- Melt the lard or bacon fat in a large, heavy frying pan. Add the chicken pieces, in batches, brown them all over, then lift them out with a slotted spoon and set them aside.
- Reduce the heat. Sprinkle the flour into the fat in the pan and stir until the roux turns golden brown. Return the chicken pieces to the pan.
- Add the diced gammon, onions, green peppers, tomatoes, garlic, and thyme. Cook, stirring regularly, for 10 minutes, then add the prawns and mix lightly.
- Stir the rice into the pan and pour in 1.2 litres / 2 pints / 5 cups water. Season to taste with salt, pepper, and Tabasco sauce. Bring to toe boil over a medium heat, then lower the heat, cover, and cook gently until the rice is tender and all the liquid has been absorbed. Add a little extra boiling water if the rice looks as if it might be drying out before it is cooked.
- Add the chopped flat leaf parsley and gently stir it into the finished dish, garnish with tiny sprigs of flat leaf parsley, and serve immediately while pipping hot.