Riviera Prawn, Chicken and Potato Stew

Riviera Prawn, Chicken & Potato Stew


3 chicken tenderloins, cut into 3cm sections
240gm raw prawns, peeled & tails off
1 red capsicum, cut into thick 5cm strips
3 tbsp olive oil
1 onion, chopped
3 cloves garlic, grated
1 tsp smoked paprika
500ml chicken stock (plus more, if needed)
200gm finely chopped (or pulped) tomato
dried oregano
pinch of chilli flakes
400gm baby potatoes, halved
50gm green beans, chopped into 5cm segments
handful continental parsley, chopped
juice of half a lemon
salt & pepper


1. Over a high heat, brown the chicken in a little olive oil. Set aside.

2. Still on a high heat, flash fry the prawns and capsicum strips for 2 minutes. Set aside.

3. Reduce the heat, add a little more olive oil and cook the onion gently, about 5 minutes.

4. Add the garlic and paprika, cook another 3 minutes.

5. Add the stock and tomato, bring to a simmer. Add the oregano and chilli.

6. Add the potatoes, cook for 10-12 minutes.

7. Add the beans and cook for another 3-4 minutes.

8. Add the chicken, capsicum and prawns, bring back to a gentle simmer, about 1-2 minutes.

9. Stir through the parsley and lemon juice, season to taste.

10. Serve in bowls with crusty bread.

Serves 3.


For me, this is a crossover Spanish, French and Italian dish – hence, Riviera.

Aim for a soupy stew. If it thickens too much, add a little more stock (or water).

A dollop of cream can make it creamier (d’oh) and take the edge off the tanginess, if desired.

Add the juice of the other half of the lemon to make it a bit tangier, if desired.

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