NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken breast, cubed2
- salt, to taste
- chilli powder, to taste
- vegetable oil1 cup
- sweet onion, finely chopped1
- pork or beef, boiled; cubed2 lb
- mixed vegetables, frozen; such as sweetcorn and string beans; thawed and drained2 bag
- tomato paste2 can
- chicken stock cube, crushed4
- shrimp, steamed; optional3 lb
- bell pepper, diced2 cup
- rice, rinsed5 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Season the chicken with salt and red pepper. Leave it to stand for about 5 minutes.
In a frying pan, brown the chicken in hot vegetable oil. Then transfer the chicken to a large pot.
In the same frying pan, add the onions and beef or pork. Fry lightly and add to the pot with the chicken.
Combine the mixed vegetables, tomato paste, bouillon cubes, salt to taste, shrimp, and bell pepper. Leave to simmer for about 10 minutes.
Add the rice, stir well, and cook over low heat for about 40–45 minutes.
Serve hot.
