Ingredients
675g/1½lb boneless, skinless chicken
1 tbsp vegetable oil
2 onions, coarsely chopped
3 cloves garlic, chopped
1 each red and green pepper coarsely chopped
1 can (800g/28 oz) tomatoes
1 litre/1¾ pint chicken stock
1 tsp dried thyme
1 tsp dried oregano
¼tsp cayenne pepper
450g/1lb long grain rice
450g/1lb medium prawns (fresh or frozen)
20g/¾oz chopped fresh parsley
Method
1. In large nonstick pan, heat oil over medium heat and cook chicken for about 3 minutes or until lightly browned. Add onions and garlic and cook for 3 minutes or until softened.
2. Stir in peppers and add tomatoes, breaking up with back of spoon. Add stock, thyme, oregano and cayenne; bring to boil.
3. Stir in rice and cover, reduce heat and simmer for 25 minutes or until most of the liquid is absorbed.
4. Meanwhile, in a saucepan of boiling water, cook prawns for 3 minutes and drain. Peel and de-vein if necessary. Add prawns to rice mixture and cook for 5 minutes or until prawns are hot. Stir in parsley.
