Number of Portions


- 80 ml oil
- 225 grams chorizo, diced
- 900 grams chicken breasts, sliced
- 2 medium onions, diced
- 20 grams
- 2 red peppers, sliced
- 6 celery stalks, chopped
- 2 tsp Thyme
- 3 tsp Basil
- 1 tsp Paprika
- 2 tsp Cracked Black Pepper
- 1/2 tsp Cayenne Pepper
- 675 grams uncooked rice
- 1.7 lt chicken stock
- 2 tsp Sea Salt
- 250 grams cooked tiger prawns
- 5 spring onions, finely sliced


Heat the oil in a large frying pan. Add the chorizo and the chicken breasts and sauté over a medium heat for 5 minutes.

Add the onions, Schwartz for Chef Garlic in Oil, peppers and celery and sauté for 5 minutes until the onion becomes translucent. Add the herbs, spices and rice and stir thoroughly to coat the rice with oil. Season.

Reduce the heat, cover and cook over a low heat for 35 minutes. Stir in the prawns and continue to cook until the rice is tender, adding more liquid if required.

Stir in the spring onions to serve.

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