Number of Portions


- 2 tbsp vegetable oil
- 50 grams butter
- 800 grams boneless, skinless chicken breasts, sliced
- 4 tsp
- 2 large onions, sliced
- 675 grams long grain rice
- Saffron , generous pinch
- 2 tsp Ground Turmeric
- 1/2 tsp Cayenne Pepper
- 2 tsp Garlic Puree
- 1.5 lt chicken stock
- 2 red peppers, sliced
- 200 grams frozen peas
- 300 grams cooked prawns, defrosted if frozen


Heat the oil and butter in a large frying pan, add the chicken, Schwartz for Montreal Pepper Seasoning, Garlic Purée and onions and fry until browned.
Add the rice and cook for a further 3-4 minutes, stirring.

Stir in the Schwartz for Chef Saffron, Cayenne Pepper, Turmeric, stock and red peppers. Season. Bring to the boil and simmer uncovered for 15 minutes or until the water is just about absorbed.

Stir in the prawns, peas.

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