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Serving : 6
Ingredients
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4 boneless chicken thighs, skinned and diced
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1 large green pepper, seeded and sliced
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3 celery sticks, sliced
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4 spring onions, sliced
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about 300 ml / 1/2 pint / 11/4 cups chicken stock
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400 g / 140 oz can tomatoes
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5 ml / 1 tsp ground cumin
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5 ml / 1 tsp ground allspice
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2.5 ml / 1/2 tsp cayenne pepper
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5 ml / 1 tsp dried thyme
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300 g / 10 oz / 1 1/2 cups long grain rice
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200 g / 7 oz cooked, peeled prawns
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salt and black pepper
Directions
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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.
Nutritional Information
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