Chicken and prawn jambalaya

Step by step method

• Step 1

  Cut the chicken into 1cm strips and place into a heated non stick pan with the olive oil. Add in a pinch of salt and pepper and cook for 4 minutes turning half way through. When cooked transfer to a plate.

• Step 2

  Chop the parsley and set aside.

• Step 3

  Peel and finely chop the onion. Wash and dice the pepper. Place both into a heated saucepan with the olive oil with a pinch of salt and pepper and cook for 2 minutes on a medium heat or until golden brown.

• Step 4

  Add in the tomatoes and 100ml water and bring to the boil.

• Step 5

  Drain the beans and chickpeas and add to the tomatoes, another pinch of salt and stir, then simmer for 7 minutes then add in the prawns and continue to cook for a further 3 minutes or until the liquid has thickened and reduced to moist mix. Add the Tabasco sauce and stir in the rice gently.

• Step 6

  Place the jambalaya onto a plate and sprinkle on the chopped parsley.