Creole Jambalaya

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Ingredients
  

  • 4 boneless chicken thighs diced
  • 1 large green pepper sliced
  • 3 celery sticks sliced
  • 4 scallions sliced
  • 1 1/4 cup chicken stock
  • 1 14- oz can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 1/2 cup long grain rice
  • 7 ounces cooked peeled prawns
  • Salt and pepper

Instructions
 

  • In a large nonstick skillet or pan, fry the chicken without fat until golden brown. If needed use an oil spray.
  • Add the green pepper, celery, and onions with 1 tablespoon of chicken stock
  • Cook until vegetables soften
  • Add the diced tomatoes and spices, and stir well
  • Stir in the rice and remaining chicken stock
  • Cover and cook for 20 minutes, until rice is cooked through
  • Add the prawns and cook an additional five minutes until the prawns are warm and cooked through
  • Serve with a crisp salad