- Preparation and cooking time
- Total time
- Serves 4
- 500ml chicken stock
- 400g pack M&S chicken sausages
- 2 tbsp oil
- 450g boneless chicken thighs or breasts, diced
- ground to make ½ tsp black peppercorns
- 1 tbsp smoked paprika
- 4 spring onions, sliced, green and white parts separated
- 3-4 cloves garlic, crushed
- 1 green pepper, diced
- 400g passata
- 300g long-grain rice
- 400g raw or frozen peeled prawns
- 1 tbsp flat-leaf parsley, chopped
- STEP 1
Put the stock in a pan and bring to the boil, add the sausages and cook for 6-8 minutes or until cooked through. Drain the sausages and set aside to cool. Set the stock aside for later.
- STEP 2
Put a large lidded pan on a medium heat, and heat the oil. Add the chicken, cook for 4-5 minutes until starting to brown, then add 1 tsp of salt, the pepper and paprika, and cook for another minute.
- STEP 3
While the chicken is cooking, cut the cooled sausages into 2cmthick slices, then add to the pan with the chicken. Stir well.
- STEP 4
Stir in the white parts of the spring onions, the garlic and green pepper. Add the passata and chicken stock, then bring to the boil.
- STEP 5
Meanwhile, rinse the rice in a sieve to remove any excess starch. Once the pan is boiling, add the rice and mix again to ensure all the ingredients are incorporated well.
- STEP 6
Cover the pan and cook very gently for 25 minutes or until the rice has absorbed all of the liquid and is cooked through.
- STEP 7
In the final 5 minutes, add the prawns and cook through until pink. Sprinkle over the parsley and remaining spring onions, then serve.