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Rate this recipe 3.4/5 (58 Votes)


  • 1 onion 750ml stock (1 x veg
  • or 1-2 clove/s of garlic or chicken stock cube)
  • 1 red pepper
  • 250g rice
  • 1 chicken breast (or 4 thighs)
  • 25g frozen peas
  • 1 x 15ml oil
  • 100g mixed cooked seafood
  • (e.g. prawns, mussels and squid),
  • 1 x 5ml spoon turmeric optional
  • 1 x 5ml spoon paprika


Level of difficulty Average
Cost Average budget


Step 1

1. Prepare the vegetables:
- peel and chop the onion;
- peel and crush the garlic;
- chop and deseed the red pepper.
2. Remove any skin from the chicken, then dice into chunks
with a fresh knife on a clean chopping board.
3. Fry the onion and pepper in the oil for 5 minutes.
4. Add the garlic, turmeric and paprika and cook for a further
2 minutes.
5. Add the diced chicken and cook until it turns white.
6. Pour in the stock, bring to the boil and cook for 5 minutes.
7. Add the rice.
8. Bring to the boil, and then allow to simmer for 15 minutes.
9. Stir in the frozen peas and seafood, and cook for a further
5 minutes.


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