Paella Style Chicken, Prawns Rice with Avocado Relish

Ingredients
- 4 Tbsp extra virgin olive oil
- 1 onion, finely chopped,
- 1 celery stick, 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
Method
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1. Heat a deep frying pan over moderate heat.
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2. Add the oil, onion, celery, carrot, garlic and cumin seeds.
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3. Fry gently, without browning for 10 minutes or until the onion is soft.
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4. Add the rice, mix well and fry for 2 minutes.
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5. Add the tomato paste, chicken, prawns and hot stock and mix well.
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6. Season with salt and pepper.
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7. 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.
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8. For the Relish, mix the red onion, chilli, coriander, avocados, tomatoes and lemon juice.
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9. Taste and season.
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10. Serve the avocado relish with the chicken and prawn rice.
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Tip: Use Italian risotto rice or any other short grain rice for this recipe. Short grain rices will absorb the stock easily.