Ingredients

• 1 tablespoon olive oil
• 500g chicken breast fillets (preferably with skin), cut into bite-sized pieces
• 1 onion, finely chopped
• 1 chorizo sausage*, chopped
• 1 cup (200g) Basmati rice
• 1 teaspoon ground turmeric
• 425g can chopped tomatoes, drained
• 1 red capsicum, chopped
• 2 garlic cloves, crushed
• 1 small red chilli, seeds removed, finely chopped
• 2 cups (500ml) Massel chicken style liquid stock
• 250g cooked prawns, peeled
• 425g can cannellini beans, rinsed, drained
• 100g baby green beans, topped, blanched, refreshed in cold water
• 2 tablespoons chopped coriander leaves
• Lemon wedges, to serve

Method

• Step 1 Heat the oil in a large, deep frypan over medium heat.
• Step 2 Cook the chicken pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel.
• Step 3 Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic, chilli and stock.
• Step 4 Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns, cannellini beans and green beans.
• Step 5 Toss and heat through for 1 minute.
• Step 6 Stir in the coriander and serve immediately with lemon wedges.