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1½ tablespoons (25 mL) olive oil
1 – 200g chicken breast, trimmed and chopped
454g shrimp (peeled & cleaned)
1 yellow onion, chopped
2 cloves garlic, crushed
½ teaspoon (2.5 mL) chili flakes
½ teaspoon (2.5 mL) smoked (or sweet) paprika
¾ cup (150g) medium-grain rice
1 x 400g can diced tomatoes
1¼ cup (310ml) chicken stock
flat-leaf parsley leaves and lemon wedges, to serve

  Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the chicken and shrimp and cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm.
  Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes until softened. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for about 20–25 minutes or until the rice is cooked. Stir the chicken and shrimp back into the rice and cook for another minute. Top with parsley and serve with lemon wedges. Serves 2.

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