Ingredients: German smoked sausage, sliced ??2 pieces, olive oil? 2 tablespoons, chicken legs, cut into pieces 2-3, onion, chopped 1, garlic, 2 pureed, beef tomatoes , diced 1 piece, 1/2 tsp parsley spice, 1 tsp Spanish paprika, 1 1/2 cups chicken stock, 1 1/2 cups long rice 1 1/2 cups, 1 1/2 long rice cup, appropriate amount of fresh shrimp, appropriate amount of shelled, appropriate amount of fresh shrimp, appropriate amount of shelled, appropriate amount of salt and pepper, appropriate amount of frozen green beans, thawed, appropriate amount of coriander, chopped a little

Method:

Marinate the chicken with salt, pepper, and a little red pepper powder for 10 minutes.

Heat oil and fry the sausage slices until they are slightly burnt and slightly curled at the edges. Remove and set aside. Add chicken and fry skin side down until golden brown and crispy, take out and set aside.

Continue to use the oil in the pot and fry the onions, garlic and parsley over medium heat until golden brown. Add the diced tomatoes and stir-fry together. Pour in the washed white rice, stir-fry briefly, add the stock and continue. Bring to a boil and add salt and pepper.

Then add chicken, sausage and shrimp, and continue to cook over low heat until the soup dries up and the rice grains are cooked through, about 15 minutes. At this time, cover the lid and simmer for 5 minutes, and finally turn on medium heat to let the rice have the texture of crispy rice.

Sprinkle the blanched green beans and a little chopped coriander before serving.