Jumbalaya

1 tbsp olive oil
6 skinless, boneless chicken thighs, in chunks
3 rashers smoked streaky bacon, rind removed and chopped roughly
1 large white onion, finely chopped
2 celery sticks, finely chopped
2 green peppers, cut into chunks
½ tsp cayenne pepper
1 heaped tsp smoked paprika
225g long-grain rice
440g tin of chopped tomatoes
200g raw king prawns, de-vained
Flat leaf parley, chopped
Lemon wedges to serve

Quantity: Serves 4
Oven Temperature: N/A
Cooking Time: 30 minutes
Setting Time: N/A
Method:
1. Place the flour along with salt and freshly ground pepper in a plastic bag before adding the chicken and shaking until the chicken is covered
2. Heat half the oil in a pain and fry the chicken on a high heat until browned. Remove from the pan and set aside in a bowl
3. Using the same pan heat the remaining oil and fry the onion and bacon for 5 minutes. Add the mushrooms and cook for a further 4 minutes before adding the garlic and cooking for a further minute
4. Return the chicken and any juices to the pan and add the optional brandy. If using the brandy using a match, light the alcohol and allow the flames to die down
5. Add the wine and simmer for 2 minutes before adding the stock and bay leaf
6. Simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened slightly
7. Serve with parsley sprinkled on top
Tip:
Serve with either pasta or roast potatoes and vegetables