Ingredients

1 tablespoon oil 1 cup chopped bacon 5 skinless, boneless chicken thighs, diced (500 g) 1 small link of Brazilian calabresa sausage, sliced 1 small ripe tomato, chopped 1 cup rice 2 cups boiling water (400 ml) ½ medium cabbage, cut into medium squares 1 cup frozen peas 2 tablespoons chopped parsley and scallions Salt and pepper to taste

Method

Heat the oil in a large pot over high heat. Add the bacon and fry for 3 minutes. Add the chicken and seasoning to taste, and fry for 10 minutes, stirring occasionally, or until golden.

Add the sausage and tomato and sauté for 3 minutes, or until the tomato starts to break down. Add the rice and stir until well coated. Add the cabbage and mix. Reduce the heat, add the water and cook with the lid partially on for 15 minutes, or until the rice is cooked.

Add the peas and parsley, mix and remove from the heat. Cover the pot and leave to rest for 5 minutes. Serve immediately.