Preparation

Halve the chicken breast fillets.

Heat the oil in a pan.

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

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

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

Peel and finely dice the garlic and onion.

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

Add the vegetables and cook briefly, stirring.

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

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

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.

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

Add the lemon juice and cayenne pepper and mix well.

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

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.