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Rice with Chicken and Prawns

When you're after a proper one-pot meal, nothing beats a good rice dish. Today we're making surf and turf rice! Ingredients for 4 people 500g bomba rice. 1.8 litres chicken stock. 12 prawns. 2 chicken thighs and 2 wings. 1 large onion. 2 garlic cloves. 1 green pepper (Italian style). 1/2 red pepper. 1/2 courgette. salt. extra virgin olive oil. Preparation Chop the thighs and wings into small pieces and brown them in a paella pan with 2 tablespoons of oil. Season with salt and set aside. Using the same oil, sauté the garlic and onion, finely chopped. Add the peppers and courgette cut into long strips, almost like little batons. Stir the reserved chicken back into the sofrito along with the rice. Let everything cook together for a couple of minutes, then pour in the hot stock—it should be just about to boil. Cook according to the rice packet instructions and check the seasoning. When you're ready to take it off the heat, toss in the peeled ...

Rice with Chicken and Prawns


When you're after a proper one-pot meal, nothing beats a good rice dish.
Today we're making surf and turf rice!



Ingredients

for 4 people
  • 500g bomba rice.
  • 1.8 litres chicken stock.
  • 12 prawns.
  • 2 chicken thighs and 2 wings.
  • 1 large onion.
  • 2 garlic cloves.
  • 1 green pepper (Italian style).
  • 1/2 red pepper.
  • 1/2 courgette.
  • salt.
  • extra virgin olive oil.

Preparation

Chop the thighs and wings into small pieces and brown them in a paella pan with 2 tablespoons of oil. Season with salt and set aside.
Using the same oil, sauté the garlic and onion, finely chopped. Add the peppers and courgette cut into long strips, almost like little batons.
Stir the reserved chicken back into the sofrito along with the rice. Let everything cook together for a couple of minutes, then pour in the hot stock—it should be just about to boil. Cook according to the rice packet instructions and check the seasoning.
When you're ready to take it off the heat, toss in the peeled prawns and let the pan rest, covered, for 5 minutes.
Serve piping hot.




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