1 tablespoon olive oil 2 onions, chopped 3 cloves garlic, chopped 1 -2 large red peppers, seeds removed, cut into quarters
lengthways and then cut each quarter in two 12 skinned, boneless chicken thighs 300g brown short grain rice 2 l chicken stock — made with boiling water 150g frozen peas 12 large tiger
prawns — raw or ready cooked