Cut chicken breasts into cubes

Slice chorizo in chunky pieces

Wash and drain prawns

Chop onion roughly

Chop bell pepper roughly

Slice celery into small pieces

Mince garlic

Rub chicken with spices

Heat oil in a large pan or skillet

Brown chicken on all sides in skillet, season with salt and pepper. Remove and rest on paper towel

Saute vegetables in the oil already in pan, over low heat until tender. Season with salt and pepper.

Stir in chorizo until partially cooked

Stir in tomatoes and half of the stock

Add rice to liquid and stir through, still on low heat

Season with salt, pepper, tthyme and tovasco, and add remaining stock to mixture

Add browned chicken and stir through until heated

Bring to boil, reduce heat, cover and simmer for 30 minutes or until rice and chicken are both tender

Stir prawns through just before serving.

Serve piping hot with guacamole, sour cream and lemon wedges