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Spanish Chicken & Prawn Rice Pilaf

serves

4

people

Serves

prep-time

10

minutes

Preparation Time

recipe-type

25

minutes Stove Top

Cooking Time

Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 200 g boneless chicken, sliced
  • 1½ tbsp
  • 1 tsp
  • 2 tsp
  • 3 cloves fresh garlic, peeled and sliced
  • 1½ cups (240 g) basmati rice
  • 2 tbsp tomato paste
  • 1 Litre (4 cups) reduced salt chicken stock
  • 12 (500 g) green prawns
  • 1 cup fresh parsley leaves
  • 1 lemon, quartered
Directions
  1. Heat oil in a large frying pan or wok and fry onion, chicken, McCormick Paprika Ground, Chilli Flakes, Turmeric Ground and garlic for 3-4 minutes.
  2. Add in rice and tomato paste then stir for a further 2 minutes and turn heat to low.
  3. Add a cup of stock at a time to the pan and stir regularly until liquid soaks into the rice.Repeat with remaining stock until all used and rice is cooked.
  4. Add prawns to the rice five minutes before serving. Once prawns are cooked through finish with parsley and season with a wedge of lemon.
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