Creole Jumbalaya

Ingredients:

• 4 boneless chicken thighs, skinned and diced
• 1 large green pepper, seeded and sliced
• 3 celery sticks, sliced
• 4 spring onions, sliced
• 1 1/4 cups chicken broth
• 14 oz can of tomatoes
• 1 tspground cumin
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 1/2 cups long grain rice
• 7 oz cooked, peeled prawns
• salt and pepper

Directions:

1. fry chicken in a non-stick pan, without oil, turning occasionally until golden in color.

2. Add the green pepper, celery, and onions, with about 1 tbsp of stock. Cook for a few minutes to soften, then add the tomatoes, spices, and thyme.

3. Stir in the rice and stock. Cover tightly and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.

4. Add prawns and heat well. Season and serve with a crisp salad!

Recipe from: The Ultimate Healthy Eating Cookbook