Nutritive Information
- Fat: 3.37 g
- Saturated fat: 0.85 g
- Energy: 282 Kcals / 1185 KJ
- Cholesterol: 51.33 mg
- Fibre: 1.55g
Ingredients
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Chicken thighs, skinned and diced: 4 boneless
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Green pepper: 1 large , seeded and sliced
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Celery sticks, sliced: 3
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Spring onions, sliced: 4
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Chicken stock: about 300 ml / 1/2 pint / 11/4 cups
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Tomatoes: 400 g / 140 oz can
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Ground cumin: 5 ml / 1 tsp
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Ground allspice: 5 ml / 1 tsp
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Cayenne pepper: 2.5 ml / 1/2 tsp
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Dried thyme: 5 ml / 1 tsp
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Long grain rice: 300 g / 10 oz / 1 1/2 cups
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Peeled prawns: 200 g / 7 oz cooked
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Salt and black pepper
Instructions
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Fry the chicken in a non-stick pan without fat, turning occasionally, until golden brown.
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Add the pepper, celery and onions with 15 ml / 1 tbsp stock. Cook for a few minutes to softern, then add the tomatoes, spices and thyme.
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Stir in the rice and stock. Cover closely and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.
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Add the prawns and heat well. Season and serve with a crisp salad.
