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A Deep South stew of ribs, chicken, chorizo & rice


  • Heat a thin layer of oil in a large heavy-bottomed pot and separately brown the pork belly, chicken and chorizo. Set them aside individually. 
  • Then add a little fresh oil to the pot, if needed, and gently sauté the onion, capsicum, chillies, celery and garlic until tender, regularly stirring and scraping the bottom as you do so. 
  • Add the flour and continually stir until well combined and toasted. 
  • Then add 3 cups stock with the tomatoes, soy, chilli paste, seasonings and parsley. Stir and bring to the boil. 
  • Lower the heat, return just the pork belly to the pot and simmer for 20-30 mins. 
  • Then return the chorizo and the chicken, together with the sweet potato and rice.  Mix well, add more stock if needed, and cook until the rice and sweet potato are tender. 
  • Serve with crusty bread on the side.


  • vegetable oil
  • 750 gm pork belly slices, each cut into 4-6 crossways
  • 4-6 boneless chicken thighs, skin on, uniformly cut into chunks
  • 4 chorizo, uniformly cut into chunks
  • 1 large onion, finely chopped
  • 1 green capsicum, cored, seeded & diced
  • 2 small red chillies, chopped
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 heaped tbsp plain flour
  • 3-4 cups chicken stock
  • 1 can diced tomatoes
  • a good splash of soy sauce
  • 1 tbsp chilli paste
  • sea salt & freshly ground pepper
  • 2 heaped tbsp chopped fresh parsley
  • 1 medium sweet potato, cut into chunks
  • 500 gm basmati rice, washed & drained

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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