Paella Style Chicken, Prawns Rice with Avocado Relish

clock 10 minutes + 35 minutes bowl Serves 4-6


  • 4 tbsp extra virgin olive oil
  • 1 onion, finely chopped,
  • 1 stick celery, thinly sliced
  • 1 medium carrot, finely diced
  • 3 cloves garlic, finely chopped
  • 1 tsp cumin seeds
  • 1 1/2 cups risotto or other short or medium grain rice
  • 1 tbsp tomato paste
  • 6 boneless Macro Free Range chicken thighs, sliced 2cm thick across the grain of the meat
  • 300 g raw peeled prawns
  • 3 cups hot chicken stock
  • 1/2 small red onion, finely chopped
  • 1 green chilli, thinly sliced
  • 4 tbsp chopped coriander, plus extra for garnish
  • 2 ripe but firm avocados, peeled, stoned and diced 2cm
  • 2 tomatoes, diced 2cm
  • 1 lemon juiced
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  • Heat a deep frying pan over moderate heat.

  • Add the oil, onion, celery, carrot, garlic and cumin seeds.

  • Fry gently, without browning for 10 minutes or until the onion is soft.

  • Add the rice, mix well and fry for 2 minutes.

  • Add the tomato paste, chicken, prawns and hot stock and mix well.

  • Season with salt and pepper.

  • Bring to the boil then turn the heat down and simmer gently for 20 minutes or until the stock has been absorbed and the rice is tender.

  • For the Relish, mix the red onion, chilli, coriander, avocados, tomatoes and lemon juice.

  • Taste and season.

  • Serve the avocado relish with the chicken and prawn rice.

  • Tip: Use Italian risotto rice or any other short grain rice for this recipe. Short grain rices will absorb the stock easily.

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