Spice mix – 2 tsp each of dried oregano, cumin, paprika, soft dark brown sugar, garlic powder, onion powder, salt, white pepper

50ml Cuban rum

1.5 ltrs chicken stock

350g chicken breast, cut into chunks

125g spicy sausage

1 sliced onion

2 sliced carrots

2 garlic cloves

350g short grain rice

4 tomatoes, roughly chopped

tin mixed beans

100g butter

1 tbsp parsley

salt & pepper

Serve with chilli sauce or garlic mayo


1. Spice mix – blend with a little oil, then mix with the stock and rum

2. Fry the chicken in a little butter until golden, remove

3. Fry the sausage, carrot, onion and garlic until soft remove

4. Mix the rice with the veg, tomatoes, butter and beans. Season well

5. Put half the rice in a well buttered casserole dish, sit the chicken in the middle, top with the rest of the rice. Pour over the stock. Cover

6. Bake at 180°c for about 30-45 mins until the rice is cooked

7. Serve with chilli sauce or garlic mayo

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