Ingredients
2 tbsp olive oil
500g chicken breast fillets
cut into 2cm square pieces
1 onion
finely chopped
250g chorizo sausage
chopped
2 cloves garlic
crushed
1 cup basmati rice
2 tsp ground turmeric
425g can diced tomatoes
1 red capsicum
chopped
1 red chilli
seeds removed, finely chopped (optional)
2 cups chicken stock
(500mL) (gluten free)
250g cooked prawns
peeled
½ cup coriander leaves
Lemon wedges
to serve
Equipment
- 1 Large, deep frypan
- 1 Paper towel
Instructions
- Heat one teaspoon of oil in a large, deep frypan over medium heat. Cook the chicken pieces in two batches for 2-3 minutes each side, until golden and cooked through. Remove from frypan and drain on paper towel.
- Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the garlic and cook for one more minute. Add the rice and turmeric, stir to coat for 2 minutes.
- Add stock, tomatoes, capsicum and chilli, if using. Bring to the boil, then reduce the heat to low and simmer for about 15 minutes. Make sure you stir every 5 minutes or so to prevent the rice sticking.
- When most of the liquid has been absorbed, add chicken and prawns, stir and cook until heated through.
- Serve immediately garnished with coriander leaves and lemon wedges.
Notes
Tip
You can have all the ingredients prepared in advance (all chopping done, prawns peeled etc) and then dinner takes only 15 minutes.
Tip
Feed the kids plain boring food earlier in the night and make this especially for the grown-ups (as we did).
Variation
The chorizo and chilli make the dish medium spicy (but oh so tasty), so omit these if your family dont tolerate spicy food.
