2 tbsp olive oil
4 boneless, skinless chicken thighs, each cut into 6 pieces
1 onion, sliced
1 red bell pepper, seeded and diced
3 cloves of garlic
1 cup long-grain rice
6oz smoked ham, diced (here we get Jambon Royale, but any classic ham will do)
1 1/2 pints chicken stock
1/2 tsp paprika
1/2 tsp turmeric
8oz raw, large, deveined shrimp
4oz frozen or fresh peas
Salt and freshly ground black pepper to taste
Handful flat-leaf parsley, chopped
Heat the olive oil in a high-sided saute pan. In batches to avoid overcrowding, brown the chicken all over (about 5 mins per batch). Transfer to a plate. Add the onion to the pan and cook for 4 mins till soft and lightly browned. Add the red pepper, garlic and rice and stir-fry for 1 minute. Add the ham, stock, paprika and turmeric, bring to the boil and simmer for 10-12 mins when rice is still firm, but no longer crunchy.
Add the shrimp, chicken and peas and cook for a further 4 mins, till the shrimp are pink and opaque throughout. Season with salt and pepper to taste and serve in warmed bowls or plates. Garnish with chopped, flat-leaf parsley or a sprig of thyme.
Serves 4