Name: Seafood and chicken tomato rice
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 500 gram uncooked medium king prawns (shrimp); 2 tablespoon olive oil; 600 gram chicken thigh fillets, chopped coarsely; 1 medium brown onion (150g), chopped finely; 3 clove garlic, sliced thinly; 1/2 teaspoon dried chilli flakes; 1 teaspoon smoked paprika; 1 1/2 cup (300g) white medium-grain rice; 800 gram canned diced tomatoes; 2 1/2 cup (625ml) chicken stock; 500 gram baby clams; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 medium lemon (140g), cut into wedges

Ingredients

500 gram uncooked medium king prawns (shrimp)

2 tablespoon olive oil

600 gram chicken thigh fillets, chopped coarsely

1 medium brown onion (150g), chopped finely

3 clove garlic, sliced thinly

1/2 teaspoon dried chilli flakes

1 teaspoon smoked paprika

1 1/2 cup (300g) white medium-grain rice

800 gram canned diced tomatoes

2 1/2 cup (625ml) chicken stock

500 gram baby clams

1/4 cup coarsely chopped fresh flat-leaf parsley

1 medium lemon (140g), cut into wedges

Method

1.Shell and devein prawns, leaving tails intact. Heat oil in a large saucepan over high heat; cook chicken and prawns until almost cooked through. Remove from pan.

2.Cook onion in same pan, stirring, until softened. Add garlic, chilli and paprika; cook, stirring, until fragrant. Add rice, tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 25 minutes.

3.Return chicken and prawns to pan with clams; simmer, covered, for 10 minutes or until rice is tender and clams open. Season to taste.

4.Sprinkle parsley on rice; serve with lemon wedges.

Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others you don’t have to discard them, just open with a knife and cook a little longer if you wish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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