Ingredients:
500-gm boneless chicken
¾ tsp salt
1 tsp lime juice
2 garlic cloves
1 ½ tsp cumin
1 tsp red chili
1 ½ tsp oregano
1 ½ tbsp cooking oil
½ tsp pepper
1 tsp cooking oil
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 medium onion
1 tsp chili flakes
1 tsp oregano
½ tsp pepper
1 tsp cumin
1 tsp salt
1 cup-soaked rice
1 ¾ cups chicken stock
3 tbsp fresh coriander
Instructions:
1. Marinate the boneless chicken with salt, lime juice, garlic cloves, cumin, red chili, oregano, cooking oil and pepper for 20 minutes
2. Drizzle cooking oil in pan and add the marinated chicken pieces
3. Fry for 7-8 minutes on high heat then remove from heat
4. Add bell peppers and sliced onions to the pan
5. Fry for 2-3 minutes on high heat
6. Add chili flakes, oregano, cumin, salt and pepper
7. Add soaked rice and mix well
8. Pour chicken stock and bring to a boil
9. Add fresh coriander and cover with lid to cook for 20-25 minutes on low heat
10. Remove lid and mix in the chicken before serving
11. Ready to enjoy!
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Pots and Pans:
9.5″ Non-Stick Fry Pan : https://amzn.to/2Bf5Dqe
Positano Wok 11″: https://amzn.to/3e9yRW7
Bologna Frying pan: https://amzn.to/2YIHvEu
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Helpful Mini Light: https://amzn.to/2AKxUEX
Macro lens: https://amzn.to/3cTjFvW
Tripod: https://amzn.to/3d4G60b
Samsung SSD Drive: https://amzn.to/3e2Q97o
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SD Card: https://amzn.to/2BbtsiP
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