8 medium uncooked prawns
8 small mussels
500g Chicken Breast Fillets (all fat removed)
1 tbspn MCT Oil
1 small leek chopped
2 cloves garlic crushed
1 medium yellow pepper chopped
1 medium red pepper chopped
1 tspn sambal oelek
2 tbspns chopped fresh thyme
1 cup basmati rice
1/4 cup dry white wine
1/2 Tspn saffron threads
2 cups chicken stock
2 tbspns drained capers
1 tbspn chopped fresh parsley
Shell and de-vein prawns, leaving heads and tails intact. Scrub mussels, remove beards. Heat large
pan, add chicken, cook on both sides until browned but not cooked through. Remove from pan; drain on
absorbent paper. Slice chicken heat MCT Oil in pan add leek, garlic, peppers, sambal oelek and thyme,
cook stirring 5 minutes. Add basmati rice, wine, saffron, stock and chicken, cook covered about 12
minutes or until rice is just tender. Add seafood and capers, cook covered further 5 minutes or until
seafood is tender. Serve sprinkled with parsley.
8 small mussels
500g Chicken Breast Fillets (all fat removed)
1 tbspn MCT Oil
1 small leek chopped
2 cloves garlic crushed
1 medium yellow pepper chopped
1 medium red pepper chopped
1 tspn sambal oelek
2 tbspns chopped fresh thyme
1 cup basmati rice
1/4 cup dry white wine
1/2 Tspn saffron threads
2 cups chicken stock
2 tbspns drained capers
1 tbspn chopped fresh parsley
Shell and de-vein prawns, leaving heads and tails intact. Scrub mussels, remove beards. Heat large
pan, add chicken, cook on both sides until browned but not cooked through. Remove from pan; drain on
absorbent paper. Slice chicken heat MCT Oil in pan add leek, garlic, peppers, sambal oelek and thyme,
cook stirring 5 minutes. Add basmati rice, wine, saffron, stock and chicken, cook covered about 12
minutes or until rice is just tender. Add seafood and capers, cook covered further 5 minutes or until
seafood is tender. Serve sprinkled with parsley.
Little Leakers
Chicken And Seafood Paella