Seafood Jambalaya

• 1 15/16 ounces Flora Buttery
• 1 onion chopped
• 2 garlic cloves crushed
• 4 chicken thighs skinless, boneless, halved
• 1 red pepper seeds removed and chopped
• 1 pound mixed seafood such as white fish, prawns, squid mussels - thawed if frozen
• mussels - thawed if frozen
• 1 7/8 cups long grain rice
• lemon juice to taste
• 4 tablespoons herbs finely chopped fresh
• lemon wedges, to serve

1. Cook the rice according to packet instructions and drain.
2. Meanwhile, heat the Flora in a large pan, add the onion and garlic and cook for about 5 minutes, stirring occasionally, until soft but not browned.
3. Add the chicken and cook for 5 minutes, stirring occasionally, until the chicken begins to turn golden brown.
4. Stir in the pepper and seafood. Add the rice and toss gently over medium-low heat until heated through.
5. Sprinkle with lemon juice to taste, add the herbs and serve.

buttery, onion, garlic, chicken, red pepper, mixed seafood, mussels, long grain rice, lemon juice, herbs, lemon wedges

Taken from www.yummly.com/recipe/Seafood-Jambalaya-378773 (may not work)