Chicken and Prawn Jambalaya

For 2 servings

• olive oil1 tbsp
• chicken breast, diced1
• onion, chopped1/2
• red pepper, chopped1/2
• celery stick, chopped1
• garlic cloves, crushed2
• smoked paprika1 tsp
• dried thyme1/2 tsp
• cayenne pepper1/4 tsp
• basmati rice150 g
• chicken stock300 ml
• tin chopped tomatoes150 g
• raw king prawns, peeled100 g
• Fresh parsley, to serve

1. 1

   Heat the oil in a large pan over medium high heat. Add the diced chicken and cook for 5 to 6 minutes, stirring occasionally, until golden on the outside. Remove and set aside.

2. 2

   Add the onion, red pepper and celery to the same pan and cook for 6 to 7 minutes, stirring occasionally, until softened.

3. 3

   Add the garlic, smoked paprika, thyme and cayenne pepper, stirring constantly for 30 seconds.

4. 4

   Add the rice and stir well so every grain is coated in the spiced oil.

5. 5

   Pour in the chicken stock and chopped tomatoes, return the chicken to the pan, and stir once to combine. Bring to a boil, then reduce the heat to as low as it will go, cover with a tight fitting lid, and cook for 18 to 20 minutes without lifting the lid.

6. 6

   After 18 minutes, check the rice. Nestle the prawns into the rice, cover again, and cook for a further 5 minutes, until the prawns turn pink and opaque and the rice is fully tender.

7. 7

   Turn off the heat and leave covered for 5 minutes.

8. 8

   Fluff gently with a fork, scatter with fresh parsley, and serve.