Ingredients

• oil for cooking
• 500g chicken breast fillet, cut into thin strips
• 1 onion, diced
• ½ stick celery, sliced
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 150g ham, cut into thin strips
• 2 cups long-grain rice
• 400g can chopped tomatoes
• 3 cups chicken stock
• ¼ cup water
• ½ tsp dried thyme leaves
• 300g uncooked prawns, deveined and peeled with tails intact
• 100g broccoli florets
• ¼ cup chopped fresh parsley (optional)

Method

1. Heat oil in a large non-stick saucepan over medium to high heat. Cook chicken in 2 or 3 batches for 5 minutes or until browned.
2. Remove from the pan and set aside.
3. Add onion and celery to the pan and cook until just softened.
4. Add capsicum and ham and cook for 3 minutes.
5. Add rice and stir until combined.
6. Add tomatoes, stock, water and thyme. Cook covered over low heat for 25–30 minutes or until the rice is tender, stirring occasionally.
7. Add chicken, prawns and broccoli and stir to combine. Cook covered for 5 minutes, stirring occasionally or until the broccoli is tender.
8. Serve immediately. Top with parsley if desired.