- 0 - 30 Minutes
- 120g Tilda Pure Basmati (pre-cooked)
- 3 chicken thighs, diced
- Olive oil
- 1 onion, chopped
- 1/2 tsp smoked paprika
- 250ml chicken stock
- 1 sprig of rosemary
- 100g prawns
- 100g frozen peas
- 1 lemon wedge
Fry 3 diced chicken thighs in olive oil with the chopped onion and paprika.
When the chicken is cooked through, pour over the chicken stock and a sprig of rosemary.
Stir in the rice, add the prawns and peas and leave to bubble away for a few minutes.
When all the liquid is absorbed and the rice is covered in a thick coating of sauce it is ready. Serve with a lemon wedge.