Chicken and prawn rice pilaff

Name: Chicken and prawn rice pilaff
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 red pepper, de-seeded and finely chopped; ½ green pepper, de-seeded and finely chopped; 100 g chorizo, sliced; ½ teaspoon ground turmeric; ½ teaspoon smoked paprika; 2 plum tomatoes, roughly chopped; 50 g frozen peas; 150 g long grain rice; 100 ml white wine; 200 ml chicken stock (see Tip); 8 peeled king prawns; lemon wedges, to serve; 1 garlic clove, crushed; ½ onion, finely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 free range chicken thighs; 50 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This is my variation of the Spanish ‘paella’. Normally short grain paella rice is used but it works equally well with long grain. If you love seafood, try adding live mussels, clams and squid with the king prawns. The best part of serving this dish is the moment you take the lid off when you’re hit with wonderful aromas.

Ingredients

50 ml olive oil
4 free range chicken thighs
salt and freshly ground black pepper
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Europe
Spain
Main course
Sensational
Gluten-free
Mediterranean

Method

Preheat the oven to Gas Mark 4/180°C.
Heat the olive oil in a large ovenproof pan with a tight-fitting lid. Season the chicken thighs and add them to the pan. Cook fo