• 4 - Chicken Fillets
  • 250g - Cooked & Peeled Prawns
  • 1.5 - Tbsp Plain Flour
  • Salt & Pepper to season
  • 4 - Tbsp Olive Oil
  • 225g - Smoked Lardons
  • 2 - Cloves of Garlic (peeled & crushed)
  • 1 - Large Onion (peeled & chopped)
  • 1 - Red Pepper (de-seeded & cut into rings)
  • 250g - Easy-Cook Rice or Risotto Rice
  • 1lt - Chicken Stock
  • 1/2 Tsp - Ground Turmeric
  • 125g - Green Beans (halved)
  • 250g - Frozen Peas
  • 125g - Courgette (sliced)


  • STEP 1
    Put the chicken pieces into a large bowl and add the flour, salt and pepper. Toss the chicken well to fully coat in seasoned flour mix.
  • STEP 2
    Heat oil in a wok or large pan, add the chicken pieces and fry until browned. Add the lardons and cook for a further 2 minutes.
  • STEP 3
    Remove the chicken and lardons from the wok/pan and set aside. Reduce the heat and add the garlic & onion, fry until softened. Add the pepper to the mix and fry for a further 2 minutes.
  • STEP 4
    Return the chicken and lardons to the wok/pan and add the frozen prawns.
  • STEP 5
    Stir in the rice, stock and turmeric. Bring to a boil and then simmer for 12 minutes.
  • STEP 6
    Add the beans, peas and courgettes, simmering for a further 5 minutes or until the liquid has been absorbed and the rice is cooked. Remove from the heat and serve.

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