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Tempting chicken & prawn paella

Tempting chicken & prawn paella

A quick and tasty variation on this Spanish favourite created by TV cook James Tanner

  • Preparation: 6 mins
  • Cooking: 8 mins
  • Serves: 4

What you need:

  • 2 x 250g Uncle Ben’s Express Golden Vegetable rice
  • 300g x chicken fillets (cut in half across the breast)
  • 150g x tiger prawns (fresh or frozen)
  • 2 x cloves of minced garlic
  • 1 x sliced small onion
  • ½ x tsp turmeric
  • ½ pint of chicken stock
  • 1 x tbsp sunflower oil

What you do:

  1. Heat a large non-stick frying pan on the stove top, add the oil, onion & garlic & cook for 1 minute. Next, add the chicken & turmeric & continue to cook for a further 2 minutes, making sure that the chicken is browned.
  2. Open the Express rice packs and mix into the pan. Add the stock, mix well & bring to a gentle simmer. Put the lid on the pan & cook for 3 minutes.
  3. Add the fresh prawns (or defrosted frozen prawns) & cover with a lid; continue to cook for a further 2 minutes.
  4. Mix all the ingredients together, spoon into 4 serving bowls & serve.

Cook's tip:

Why not try… serving with Uncle Ben’s Express Savoury Chicken rice if you fancy something a little different

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Uncle Ben's

Uncle Ben's

Uncle Ben's chefs have spent years developing a range of products that bring the flavours of the world to mealtimes. The range includes perfect rice, every time, the subtle flavours of the Orient, a Mexican Fiesta, a taste of Indian and a fantastic Thai range.

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