INGREDIENTS
- Elements:
- – 1 chopped rooster.
- – 2 onions.
- – 1 crimson bell pepper.
- – 1 yellow bell pepper.
- – 1 cdta de comino.
- – 1 tsp candy paprika.
- – 1/2 tsp of floor chili.
- – 3 tablespoons of olive oil.
- – Salt and pepper.
- – 1 bottle of crushed tomato.
- – Contemporary parsley.
- Rice:
– 1 onion
- – 1 tsp coriander grain.
- – 1 clove.
- – 2 tbsp olive.
- – 1 1/2 cups of positive lengthy rice.
- – 3 cups of water or broth.
- – 1 teaspoon salt.
Take a look at this spectacular well-spiced CASSEROLE CHICKEN! to offer it a number of taste!
Process:
1. To make the rooster, brown the cumin in a paella, frying pan or saucepan.
2. Add oil and brown the skinless rooster in eighths. As soon as it’s nicely browned on each side, add the onions lower into julienne strips, and one crimson and one yellow bell pepper. Add the garlic cloves and cook dinner somewhat longer. Season with floor chili, paprika and salt.
3. Add the tomato sauce and cook dinner over low warmth for 35/40 minutes. Serve with chopped parsley on prime.
4. For the rice, brown the chopped onion, coriander, cloves and olive oil. As soon as it’s golden, add the rice, brown it for 1 minute and add the recent water with salt.
5. Switch all of the rice preparation to a baking sheet, cowl with parchment paper and cook dinner in a medium oven for 20 minutes. .
