Baked Cuban Chicken and Rice

For stock

• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp soft dark brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch salt
• pinch white pepper
• olive oil
• 1pint chicken stock
• 35ml rum

For chicken

• olive oil
• 200g/ chicken breast, cut into chunks

For sausages mix

• 100g spicy sausage/Chorizo, chopped
• 1 carrots, sliced
• 1 onion, sliced
• 1 garlic clove, sliced
• 175g/ short grain rice
• 2 tomatoes, roughly chopped (or half tin chopped)
• Half tin mixed beans
• 1 tbsp chopped fresh parsley
• 50g butter
• salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4 and butter a casserole dish.

For the stock, mix the spices and seasoning together in a bowl and blend with the little olive oil.

Stir the spice mix into the chicken stock and add the rum.

For the chicken, heat the oil in a large frying pan and add the chicken. Fry until golden-brown then remove and set aside.

For the sausage mix, fry the sausage, carrot, onion and garlic until soft. Remove and place in a bowl.

Add the rice, tomatoes, beans, parsley and the butter to the sausage mix and season well.

Put half of the mix into the casserole dish. Layer the chicken on top and cover with the rest of the mix. Pour over the stock and cover.

Place in the oven for about 30 minutes until the rice is cooked.