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