• 1/4 cup (60mL)
    olive oil
  • 1 (200g)
    red capsicum, sliced
  • 1 (150g)
    onion, sliced
  • 2 tsp
    garlic paste
  • 2 (400g)
    chicken thighs, diced
  • 1 (170g)
    chorizo, sliced
  • 2 cups (400g)
    Arborio rice
  • 1 can (400g)
    chopped tomatoes
  • 1 pkt
    MAGGI Beef Goulash
  • 3 tsp
    MAGGI Chicken stock powder
  • 1/2 tsp
  • 6 cups (1.5L)
  • 10
    Green Lip mussels
  • 10
    green king prawns, peeled and cleaned
  • ¾ cup (90g)
    frozen peas, defrosted

How to Cook

Prep Time: 20 minutes | Cooking Time: 45 minutes
  1. Using a large deep frying pan, heat 2 tbsp olive oil. Add chicken and brown for 5 minutes, add chorizo, onions, garlic and capsicum, fry for further 5 minutes. Combine MAGGI Beef Goulash recipe base with tomatoes and add to pan.

  2. Meanwhile combine water,MAGGI chicken stock and turmeric in a large jug; pour over rice mixture, stir for 15 minutes, then do not stir again (this helps create the “crust”). Cook for 20 minutes over a low- medium heat.

  3. Add mussels and prawns, cook for a further 10 minutes cover with a damp cloth, (if liquid has absorbed, add another cup of water) add peas, cover, cook until liquid is absorbed.



Average Qty Per Serve Qty Per 100g
Energy kj kj
Weight g g
Protein TOTAL g g
Fat TOTAL g g
- Saturated Fats g g
Carbohydrates TOTAL g g
- Sugars g g
Sodium mg mg
Dietary Fibre g g
Calcium mg mg