Ingredients<br /><br />1 x 2kg (4 lb) chicken, parson's nose removed<br />A few bay leaves<br />1 onion, unpeeled, chopped into quarters<br />About 200 g from one or more of the following cooked meats: Cooked ham, 1 chorizo sausage, peeled and roughly chopped, Sliced, cooked belly pork, Roughly sliced bacon, could be uncooked if thin enough<br />40 g (1 ½ oz) butter, ghee or olive oil<br />4 to 7 cloves garlic, peeled and crushed<br />6 spring onions, chopped on the diagonal<br />2 sticks of celery, 'strings' removed with a mandoline and chopped into moons<br />3 or 4 sweet bell peppers, any colour, deseeded and chopped<br />3 teaspoons paprika powder<br />½ teaspoon dried oregano or dried mixed herbs<br />2 tablespoons fresh basil leaves, chopped, if available<br />1 large can plum tomatoes, chopped<br />500ml to 600 ml of the water the chicken was boiled in<br />1 tablespoon Worcester sauce<br />Chillies, chilli sauce or chilli powder to add warmth, not heat.<br />* I used: 1 teaspoon chili guajillo (powder), 2 teaspoons pasilla chili (diced), 1/2 teaspoon chipotle chillies (diced)<br />* Suggested alternative if using sauce: 1 to 2 tablespoons Louisiana hot pepper sauce (or to taste)<br />sea salt and freshly ground black pepper<br />400 g (14 oz) basmati rice (long grain rice)
