Step 1

Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes.

Step 2

Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.

Step 3

Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes.

Step 4

Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using.