Add the garlic, onion, parsley, chilli powder, Maggi, curry powder, thyme and salt and pepper.
Pour in water to almost cover the contents of the pot and bring to a boil.
Lower the heat and cook until the chicken is cooked through and no longer pink in the centre, about 15 to 20 minutes. Remove the chicken from the stock and reserve the stock.
Heat a few drops of oil in a frying pan and sear the chicken pieces on all sides.
Place the chicken in the hot pepper paste and toss until all the chicken is coated then leave to set.
Wash the rice and set aside.
Chop up 1 onion, the green onions, the long beans, the bacon, the green pepper and the sausages.
Place the chillies, the tomatoes, the parsley and the remaining whole onion in a blender and blend until smooth.
Heat the oil in a large pot and fry the bacon and sausages until cooked through and crisp.
Remove the bacon and sausages and place the chopped onion, crushed garlic, green pepper and green onions into the oil. Fry until soft.
Add the blended mixture and the tomato puree to the pot.
Add the Maggi, curry powder, thyme, rosemary, smoked paprika, salt and pepper to the pot and leave to simmer.
Add the stock from the chicken and about 1L water to the pot and bring to the boil.
Once the mixture is boiling, add the rice and cook for about 15 minutes. Don't stir.
When the water is almost absorbed, add the bacon, sausages and remaining veggies and stir it in.
Turn down the heat and leave to simmer until heated through, about 10 minutes.
Serve the rice hot along with the peppered chicken.
You may notice the rice burning at the bottom but don't fret, it's normal. This recipe is very flexible and you can either reduce the veggies or leave them out or even change them to veggies of your preference.