Ingredients:

• 250 gm – long grain Rice
• 2 tbsp – Sunflower oil
• 6 skinless, boneless Chicken thighs, diced
• 200 large peeled Prawns
• 1 onion, chopped
• 1 stick celery, chopped
• 1 small green pepper, chopped
• 2 Cloves garlic, crushed
• 1 tbsp – mild chilli powder
• 1 tsp – ground cumin
• 1 tsp – ground coriander
• 1 tsp – dried Oregano
• 300 ml – Tomato juice
• 450 ml – Chicken stock
• Salt and ground black pepper

Method:

1. In a large pan, heat oil and brown chicken. Remove.
2. Add onion, celery, pepper and garlic to pan and saute for 5 mins.
3. Stir in spices and heat for 1 min. Then stir in rice and cook for 1 min.
4. Add oregano, tomato juice and stock.
5. Return chicken to pan, season well, bring to a boil then cover and simmer gently for 5 mins.
6. Stir in prawns, heat uncovered for 3 mins. Serve.