Cajun chicken jambalaya
Put the chicken in a large flameproof casserole dish, and pour over 600ml/1pt water. Add the onion half, bay leaf, peppercorns and parsley sprig, and bring to the boil. Reduce the heat, cover and simmer gently for about 1 1⁄2 hours.
When the chicken is cooked, lift it out of the stock, remove the skin and carcass, and chop the meat. Strain the stock, leave to cool and reserve.
Chop the remaining onion and heat the oil in a large frying pan. Add the onion, garlic, green pepper and celery. Fry for about 5 minutes, then stir in the rice, coating the grains with the oil. Add the sausage, ham and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes or until the rice is tender and the liquid has been absorbed.
Stir in the prawns and Tabasco. Cook for a further 5 minutes, then season well with salt and pepper, and serve hot, garnished with the extra chopped parsley.