Ingredients250ml water
300g tin creamy chicken soup 2 tsp finely chopped chillies (1 tsp dried) 1 tsp paprika paste (or ½ tsp powder) ½ tsp salt ¼ tsp white pepper ¼ tsp freshly ground black pepper ½ tsp cayenne pepper 2 Tbsp light olive oil 1 tsp finely chopped garlic 200g white rice (short or medium grain) 200g chicken fillets, sliced diagonally 1 tsp masala spice 1 Tbsp light olive oil or coconut oil 300g frozen shelled & de-veined prawns, thawed 2 tomatoes, cut into 1cm squares ½ onion, peeled & cut into 1½cm squares 1 green pepper, cut into 1½cm squares 100g spring onions, sliced diagonally 4 Tbsp freshly chopped parsley 150g frozen peas, thawed & drained |
MethodIn a large paella or frying pan, stir together the water, soup, chillies, paprika paste, salt, peppers, oil and garlic. Bring to a boil.
Stir in the rice, cover (with a baking sheet or tin foil if there is no lid to the pan), turn the heat down and simmer over a medium heat for 15 mins. In the meanwhile, sprinkle the masala spice over the chicken slices & rub in well. Heat the olive oil in a separate pan and brown the chicken over a medium heat. Ensure the prawns are completely drained and add them and the chicken, tomatoes, onion and green pepper to the rice and continue cooking, uncovered, until the liquid has been absorbed (about 15 mins) and the rice is tender. Stir in the spring onions, parsley and peas and cook for a further 5 mins until fully heated and thickened. Serve straight from the pan! |
INGREDIENTS: Instead of the water & chicken soup, use 2 Tbsp Chicken Soup Mix and 200ml fresh cream,
and instead of rice, use 300g raw Cauli Rice.
METHOD: Season the chicken fillets with masala spice.
In a large paella or frying pan over a medium-high heat, add 2 Tbsp light olive oil & fry the chicken until browned all over.
Toss in the chillies, paprika, salt, white, black & cayenne peppers, garlic, prawns, tomatoes, onion & green pepper, and over a
high heat, stir-fry until the prawns have turned deep pink.
Stir in the raw Cauli Rice, fresh cream & peas, bring to a boil, turn down to medium-high & cook uncovered for 5 mins to thicken.
Stir in the spring onions & parsley & cook for a further 5 mins. Serve from the pan immediately.
and instead of rice, use 300g raw Cauli Rice.
METHOD: Season the chicken fillets with masala spice.
In a large paella or frying pan over a medium-high heat, add 2 Tbsp light olive oil & fry the chicken until browned all over.
Toss in the chillies, paprika, salt, white, black & cayenne peppers, garlic, prawns, tomatoes, onion & green pepper, and over a
high heat, stir-fry until the prawns have turned deep pink.
Stir in the raw Cauli Rice, fresh cream & peas, bring to a boil, turn down to medium-high & cook uncovered for 5 mins to thicken.
Stir in the spring onions & parsley & cook for a further 5 mins. Serve from the pan immediately.
Serving Suggestion
Serve with a simple tomato and lettuce salad.
Variation
Substitute the chicken with hake fillets.
