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  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1/2 red pepper, diced
  • 1 garlic clove, crushed
  • 1 chicken breast, cut into strips
  • 1 tsp smoked paprika or use ordinary paprika
  • 200 g long grain rice
  • 3 tomatoes, de-seeded & cut into 1cm cubes
  • 500 ml chicken stock
  • 1 tbsp tomato puree
  • pinch of dried chilli flakes
  • 1/3 tsp of salt
  • 75g peeled prawns
  • 110g frozen peas
  • 3 spring onions, finely sliced


  1. Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute, then lower the heat and cook, covered, for about 10 minutes or until softened.
  2. Add the garlic and cook for 1 minute.
  3. Turn the heat up to high and sauté the chicken strips for 2 to 3 minutes or until the chicken turns white.
  4. Add the smoked paprika and the rice and cook gently for 2 minute.
  5. Add the chopped tomatoes.
  6. Mix together the stock and tomato purée and pour this over the rice.
  7. Give it a quick stir and add the chilli flakes and salt.
  8. Cover and cook over a low heat for 12 – 15 minutes or until the rice is tender (check cooking instructions on the packet)
  9. Add the prawns and peas for the last 2 to 3 minutes. Finally, stir in the chopped spring onion.


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