2 large, finely chopped
2 large, sliced
2 individual, sliced
skinless chicken breast
180 g, (Buy 200g), cut into 2cm pieces
1⅓ cup(s), (265g)
salt reduced chicken stock
3½ cup(s), (875ml)
canned diced tomatoes
600 g, medium, peeled, tails intact
fresh flat-leaf parsley
¼ cup(s), chopped
- Heat half the oil in a large deep frying pan over medium heat. Cook capsicum, carrot and celery, stirring occasionally, for 3 minutes or until beginning to soften. Add chicken. Cook, stirring often, for 2 minutes or until lightly browned.
- Add rice, stock, tomatoes and seasoning. Stir to combine. Reduce heat and simmer, uncovered, for 25 minutes or until rice is tender. Season with salt and pepper.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns for 1-2 minutes each side or until cooked through. Top jambalaya with prawns and parsley.