1. Toss the chicken in the flour, chilli powder and paprika.

Cover and set aside.

2. Heat the oil in a large pan, then cook the onions, celery and garlic for 3-4 minutes until the onion has softened.

Remove the onion mixture from the pan and set aside.

3. Add the chicken to the pan and cook for 6-7 minutes until golden on all sides.

3. Return the onion mixture to the pan with the bay , thyme and pumpkin; add the stock and season.

Add the rice; stir once and simmer uncovered for 15-20 minutes until the rice is tender.

Stir in the tomatoes and parsley; heat for 2 minutes, then season.

4. Serve in a large bowl with a good helping of fresh crusty bread.