4 boneless chicken thighs, skinned and diced
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper (or to taste)
1 large green pepper, seeded and sliced
1 teaspoon dried thyme
3 celery sticks, sliced
1 1/2 cups long grain rice
4 spring onions, sliced
7 ounces cooked, peeled prawns
1 1/4 cups chicken stock
1 14-ounce can tomatoes
3 tablespoons chopped Sea Parsley™
1 teaspoon ground cumin
Sea Parsley™ to garnish
Salt and ground black pepper
Servings: 6
1. Fry the chicken in a non-stick pan without fat, turning occasionally, until golden brown. Add the pepper, celery and onions with 1 tablespoon of stock. Cook for a few minutes to soften, then add the tomatoes, spices and thyme.
2. Stir in the rice and remaining stock. Cover and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.
3. Add the prawns and heat well. Remove from heat and stir in chopped Sea Parsley™. Season and garnish.
Serving Ideas: Serve with a crisp green salad.
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper (or to taste)
1 large green pepper, seeded and sliced
1 teaspoon dried thyme
3 celery sticks, sliced
1 1/2 cups long grain rice
4 spring onions, sliced
7 ounces cooked, peeled prawns
1 1/4 cups chicken stock
1 14-ounce can tomatoes
3 tablespoons chopped Sea Parsley™
1 teaspoon ground cumin
Sea Parsley™ to garnish
Salt and ground black pepper
Servings: 6
1. Fry the chicken in a non-stick pan without fat, turning occasionally, until golden brown. Add the pepper, celery and onions with 1 tablespoon of stock. Cook for a few minutes to soften, then add the tomatoes, spices and thyme.
2. Stir in the rice and remaining stock. Cover and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.
3. Add the prawns and heat well. Remove from heat and stir in chopped Sea Parsley™. Season and garnish.
Serving Ideas: Serve with a crisp green salad.
