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:
- 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.
- 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.
- Add the fresh prawns (or defrosted frozen prawns) & cover with a lid; continue to cook for a further 2 minutes.
- 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
This page can be found at: http://secretsauce.co.uk/pasta-rice/paella-recipes/tempting-chicken-and-prawn-paella/
A short link can also be used: http://bit.ly/eGfHon
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