Chicken Stew Rice

Ingredients:

500g chicken breast
200 g liver
200 g kidney
Peppers 3 medium-sized
2 cups Broccoli florets
3 cups chicken broth
1 tsp / 1 tablespoon fresh sage leaves
3 pieces of carrots
Salt to taste
1 medium sized onion
5 cups rice
1 teaspoon olive oil
Peanut oil
2 Knorr chicken cubes
1 medium cucumber

Method

Remove skin and bone the chicken and cutinto cubes, wash and place in a sieve until the water drainage. Cut the liver and kidneys into small cubes, wash and place in a sieve until the water drainage.

Fry the chicken livers, and kidneys in oil in a frying pan until golden brown. Finely chop the onion and add it to the liver, kidneys and chicken and cook until tender. Cut the carrots into thin slices and set aside. Chop the peppers well. Chop broccoliand the sage leaves and set aside too. Stir the broth, olive oil, rice, and chopped peppers and carrots. Bring to a boil, then reduce heat and simmer and add the two cubes of Knorr chicken, cover the rice and cook rice until tender. The rice should be ready in about 30 minutes. Then add the broccoli and sage, cook over low heat until the broccoli is tender, which should not be longer than 3 minutes.

Add salt to taste. Cut the cucumber and cut intohalf. After serving the rice, add a little cucumber on the side of rice.This recipe serves five people.

See Also : Chop Onion Cabbage Recipe