Step: 1/15

Halve the chicken breast fillets.

Step: 2/15

Heat the oil in a pan.

Step: 3/15

Fry the chicken breasts in the pan until browned on all sides. Remove and set aside.

Step: 4/15

Cut the sausage into slices and fry briefly in the hot pan.

Step: 5/15

Wash and halve the peppers, deseed and cut the green ones into cubes and the red ones into strips.

Step: 6/15

Peel and finely dice the garlic and onion.

Step: 7/15

Wash the celery, cut lengthways into three then cut into small cubes.

Step: 8/15

Add the vegetables and cook briefly, stirring.

Step: 9/15

Wash the rice in a sieve, drain briefly and add to the vegetables. Cook for 5 minutes, stirring.

Step: 10/15

Add the tomatoes and vegetable stock, then bring to the boil, stirring.

Step: 11/15

Season the chicken breasts with salt and pepper. Add to the pan with the bay leaf. Cover with a lid and cook over a low heat for 20 minutes.

Step: 12/15

Meanwhil, wash the parsley, shake dry and finely chop.

Step: 13/15

Add the lemon juice and cayenne pepper and mix well.

Step: 14/15

Add the prawns and cook, covered, for 5 minutes.

Step: 15/15

Remove the chicken from the pan and thinly slice diagonally. Place the rice mixture on plates, add the chicken in a fan and serve garnished with parsley and fresh bay leaves.