TM
* 1 x 1.3kg Chicken, parson's nose removed
* 1 small Onion, cut into quarters
* 1 Bay leaf
* Garlic, to taste, peeled
* 30g Butter, Ghee or Olive oil
* 100g cooked Bacon
* 4 Spring onions, Chopped on the diagonal
* 2 sticks of Celery, chopped into half-moons
* 2 Sweet peppers, any colour, deseeded and chopped
* 200g Basmati rice
* 2 teaspoons Paprika powder
* ½ teaspoon Dried oregano or Dried mixed herbs
* 2 tablespoons fresh Basil leaves, chopped, if available
* 1 400g tin Plum tomatoes, chopped
* 1 tablespoon Worcester Sauce
* Chillies, Chilli sauce or Chilli powder - I used 1 teaspoon extra Hot chilli powder and 1 tablespoon Nando's Piri-Piri Sauce
* Parsley, chopped (optional)

===Method===
* Fill the TM bowl with 1.2kg water and add the Onion and Bay leaf.
* Place the Chicken in the Varoma basket '''30 minutes / Temp. Varoma / Speed 2'''.
* Turn Chicken over and continue cooking for another 30 minutes.
* Check for done-ness and cook for longer if necessary.
* Remove the basket and allow to cool, reserving the Steaming water and discarding the Onion and Bay leaf.
* Remove the Meat from the bones.
* Add the Garlic to the bowl and chop '''5 seconds / Speed 5''' then scrape down the inside of the bowl.
* Add the Butter or Oil, Bacon, Spring onions, Celery and Pepper and sautée '''10 minutes / Temp. Varoma / Speed 1 / MC off'''.
* Add the Rice and cook for '''1 minute / Temp. Varoma / Speed 1 / MC off'''.
* Add the Tomatoes, Spices, Herbs, Worcester Sauce, Hot pepper sauce and Chicken.
* Fill the bowl with the reserved Steaming water until you reach the 2 litre mark in the bowl.
* Cook '''15 minutes / 90° / Speed Spoon / Reverse Blade''' or until the liquid has gone and the Rice is cooked - it may help to remove the MC for part of the cooking time.
* Add a little more water if it dries out before the Rice is done.
* Serve and garnish with the finely chopped Parsley if desired.
#chicken #sauce #bayleaf #rice #onion #thermomix #parsley #bacon #garlic #springonions #celery


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