8 raw prawns
1 chicken breast fillet, roughly diced
4 slices bacon, roughly sliced
4 large button mushrooms, quartered
1/4 bunch fresh oregano
3 spring onions, roughly sliced
1/4 red capsicum, julienne
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander seed
300 g tinned crushed tomatoes
1 L chicken stock
2 – 3 cups cooked rice
Extra virgin olive oil
In a deep pan with a good splash of oil, fry the prawns with a sprinkle of paprika until just pink, then remove and set aside.
Into the same pan, add the chicken, bacon, mushrooms and cook until brown. Add the oregano, sprinkle in the spices and stir until coated. Tumble in the capsicum, spring onion, a splash of vinegar, pour in the tomatoes and stock.
Bring to a boil and simmer for 40 mins. Once simmered, stir through the prawns and serve with rice.