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1 ½ tablespoon olive oil
1 x 200g chicken breast fillet, trimmed and chopped
200g green (raw) prawns (shrimp), tails intact
1 small brown onion, chopped
2 cloves garlic, crushed
½ teaspoon chilli flakes
½ teaspoon smoked paprika
¾ cup (150g) medium-grain rice
1 x 400g can diced tomatoes
1 ¼ cup (310ml) chicken stock
flat-leaf parsley leaves and lemon wedges, to serve
Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the chicken and prawns and cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm.
Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for 20–25 minutes or until the rice is cooked. Stir through the chicken and prawns and cook for a further 1 minute. Top with parsley and serve with lemon wedges. Serves 2.
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 cookiemilk
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