PRAWN JAMBAYLAYA

SERVES 4 PREP 10 MINS COOK 50 MINS + STANDING COST $$$$$ 2 tbsp olive oil 4 chicken thighs cutlets 250g cured chorizo sausage, thinly sliced 2 medium onions, coarsely chopped 3 garlic cloves, crushed 2 stalks celery, trimmed, thinly sliced 1 tbsp Cajun seasoning 2 tsp sweet paprika 1 red capsicum, seeded, coarsely chopped 1 green capsicum, seeded, coarsely chopped 2 cups chicken stock 400g canned diced tomatoes 1 ½ cups long-grain white rice 8 large uncooked prawns ¼ cup coarsely chopped parsley 1 medium lemon, cut into wedges

1 Heat oil in a large saucepan over medium heat. Cook chicken 10 mins or until browned well all over. Remove from pan. Cover to keep warm.

2 Add chorizo, onion, garlic, celery, Cajun seasoning and paprika to same pan. Cook, stirring occasionally, 10 mins or until vegetables are softened. Stir in capsicum.

3 Return chicken to pan with stock and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, 10 mins or until capsicum is tender. Add rice. Cook, covered, 12 mins or until rice is tender.

4 Meanwhile, shell and devein prawns, leaving tails intact.

5 Add prawns to pan. Cook, covered, 3 mins or until prawns are just cooked through. Remove from heat. Set aside 5 mins. Fluff rice with a fork. Season to taste. Stir in parsley. Serve with lemon wedges.