Try our new one-pot recipe! This spicy mix of chicken, prawns and rice is a family favourite
- Preparation Time15 mins
- Cooking Time25 mins
Nutrition per serving
- Energy635 Kcals
- Saturated Fat6.1g
- 2tbsp oil to fry
- 6-8 chicken thigh fillets, skin on
- 1 onion, sliced
- 2 cloves garlic, crushed
- 2 sticks celery, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- ½ tsp cayenne chilli powder
- ½ tsp ground ginger
- 300g long grain rice
- 400ml chicken or vegetable stock
- 2 tbsp Kikkoman Soy Sauce
- 400g canned chopped tomatoes
- Sprig of fresh thyme
- 100g cooked prawns
Heat the oil in a large casserole dish or other flameproof pan.
Add the chicken and fry until brown on both sides. Remove from pan and set aside.
Now add the onion to the pan and soften over the heat for 2-3mins, before adding the garlic, celery and peppers. Stir well and cook for 3-4mins then return the chicken to the pan.
Add the chilli powder and the ginger and stir well to coat everything.
Next add the rice and pour in the stock, soy sauce and canned tomatoes and thyme. Stir well to combine.
Scatter the prawns on top, the cover and leave to cook for 20-25mins or until the rice is cooked. Check it half way through cooking and add more liquid if needed.