Chicken Belle with Rice

Name: Chicken Belle with Rice
Yield: 3 servings
Cuisine: Kenyan
Ingredients: 500 g Rice; 500 g chicken breast; 1 red capsicum; 1 green capsicum; 1 yellow capsicum; 3 red onions; 4 large tomatoes; 1 piece ginger; Lemon/lime zest; 1 tsp black pepper; 2 tsp cinnamon; 1 tsp salt; 3 large bayleaves; 1 sprig rosemary; Dash light soy sauce; Dash red wine vinegar; 50 ml cooking oil

Clarence Williams @kaywill112

Nairobi

A twist to my chicken à la Will

Clarence Williams @kaywill112

Nairobi

A twist to my chicken à la Will

Saved

Ingredients

3 servings

500 gRice
500 gchicken breast
1red capsicum
1green capsicum
1yellow capsicum
3red onions
4large tomatoes
1 pieceginger
Lemon/lime zest
1 tspblack pepper
2 tspcinnamon
1 tspsalt
3large bayleaves
1 sprigrosemary
Dashlight soy sauce
Dashred wine vinegar
50 mlcooking oil

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Steps

1

Take the chicken breast and wash well.
2

Take the breast and pat dry before placing in a pan.
3

Rub the chicken on both sides with salt, black pepper and cinnamon.
4

Grate the ginger over the chicken and mix well. Add the zest, bay leaves, rosemary, soy sauce and vinegar then cover and let it marinate for a minimum of 30 minutes.
5

After marinating the chicken, cook the chicken in the marinade until the liquid is almost gone.
6

Use this time to cook the rice. Wash the rice first. Add three cups of water, a teaspoon of oil and half a teaspoon of salt to a pan. Add the rice and let it cook.
7

Take the breast after it has cooled down and cut to manageable pieces.
8

With the remaining stock leftover, sieve and set aside.
9

Dice two onions and three tomatoes. Remove the core and seeds from the tomatoes.
10

In a hot pan or sufuria add 30ml oil and toss in the cut onions and tomatoes and fry them together until the onions turn translucent.
11

Add the cut chicken and let it cook for five minutes before gently stirring. Add the strained stock from earlier and cover for another five minutes over low heat.
12

Deseed the remaining tomato; and the three capsicums. Dice the last onion as well as the tomatoes and capsicums.
13

In a pan add the remaining oil and let it heat. Toss in the veggies and quickly stir-fry them over high heat until the onions turn translucent. Sprinkle salt over them and stir again and remove.
14

Plate and serve the rice chicken and veggies. Enjoy.