Recipe

Seafood and chicken tomato rice

Sep 30, 1975 2:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Seafood and chicken tomato rice
  • 500 gram uncooked medium king prawns (shrimp)
  • 2 tablespoon olive oil
  • 600 gram chicken thigh fillets, chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 3 clove garlic, sliced thinly
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon smoked paprika
  • 1 1/2 cup (300g) white medium-grain rice
  • 800 gram canned diced tomatoes
  • 2 1/2 cup (625ml) chicken stock
  • 500 gram baby clams
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 medium lemon (140g), cut into wedges

Method

Seafood and chicken tomato rice
  • 1
    Shell and devein prawns, leaving tails intact. Heat oil in a large saucepan over high heat; cook chicken and prawns until almost cooked through. Remove from pan.
  • 2
    Cook onion in same pan, stirring, until softened. Add garlic, chilli and paprika; cook, stirring, until fragrant. Add rice, tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 25 minutes.
  • 3
    Return chicken and prawns to pan with clams; simmer, covered, for 10 minutes or until rice is tender and clams open. Season to taste.
  • 4
    Sprinkle parsley on rice; serve with lemon wedges.

Notes

Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others ­you don't have to discard them, just open with a knife and cook a little longer if you wish.

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