Ingredients

• 1 tablespoon extra virgin olive oil
• 250g whole speck, rind removed, cut into 1cm pieces
• 1 chorizo sausage, thinly sliced
• 300g chicken breast fillet, coarsely chopped
• 300g chicken thigh fillet, coarsely chopped
• 2 large brown onions, finely chopped
• 2 green capsicums, halved, seeded, chopped
• 1 celery stick, trimmed, finely chopped
• 2 garlic cloves, crushed
• 500ml (2 cups) Massel chicken style liquid stock
• 250ml (1 cup) canned diced tomatoes
• 2 teaspoons dried thyme leaves
• 2 teaspoons sweet paprika
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon cayenne pepper
• 300g (1 1/2 cups) white long-grain rice
• 12 large green prawns, peeled leaving tails intact, deveined
• Fresh continental parsley leaves, to serve

Method

• Step 1 Preheat oven to 180ºC. Heat oil in a large flameproof casserole dish over medium heat. Cook speck, stirring occasionally, for 5 minutes or until golden. Add the chorizo and combined chicken. Cook, turning once, for 6-8 minutes or until golden. Stir in onion, capsicum, celery and garlic. Cook, stirring occasionally, for 10 minutes.
• Step 2 Add the stock, tomato, thyme, paprika, oregano and cayenne pepper. Increase heat to high and bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes.
• Step 3 Stir in rice. Cover and bake for 15 minutes. Set aside, covered, for 10 minutes. Stir in the prawns. Cover and set aside for 5 minutes or until the prawns are cooked through. Transfer to a platter and top with parsley.