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Ingredients for 4 portions

Per portion: 2734 kJ / 653 kcal

  • 2 tbsp oil to fry
  • 6-8 chicken thigh fillets, skin on
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 sticks celery, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • ½ tsp cayenne chilli powder
  • ½ tsp ground ginger
  • 300 g long grain rice
  • 400 ml chicken or vegetable stock
  • 2 tbsp Kikkoman Soy Sauce
  • 400 g canned chopped tomatoes 
  • Sprig of fresh thyme
  • 100 g cooked prawns


Preparation time: 45 mins

Heat the oil in a large casserole dish or other flameproof pan.

Add the chicken and fry until brown on both sides. Remove from pan and set aside.

Now add the onion to the pan and soften over the heat for 2-3mins, before adding the garlic, celery and peppers. Stir well and cook for 3-4mins then return the chicken to the pan.

Add the chilli powder and the ginger and stir well to coat everything.

Next add the rice and pour in the stock, soy sauce and canned tomatoes and thyme. Stir well to combine.

Scatter the prawns on top, the cover and leave to cook for 20-25mins or until the rice is cooked. Check it half way through cooking and add more liquid if needed.

A creole dish from Louisiana, with rice, chicken and vegetables. It makes an easy one pot dinner for the family or relaxed entertaining, when everyone can dig in.