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400 grams chicken thigh
1 red bell pepper,sliced
1 yellow bell pepper, sliced
1 teaspoon salt
400 grams cut canned tomatoes
200 grams water
1 chili pepper
2 cloves garlic
1 1/2 cups uncooked rice
1/2 onion, minced
40 grams butter
360 milliliters water
Cut chicken into 4 pieces and season with salt. Set aside and let it rest for 20 minutes.
Heat some oil in a frying pan and sear the chicken on both sides. Add the bell peppers and continue to cook over medium heat until done.
Add in canned tomatoes, 200 grams water, chili pepper and garlic. Simmer over low heat for 30 minutes.
In a separate frying pan, melt butter. Then add in uncooked rice, onions and water and mix well.
Cover and bring the rice to a boil. Once it starts to boil, turn heat down to low and cook covered for 14 minutes. Keeping it covered, turn heat off and let it sit for an additional 15 minutes.
Serve the stew with the rice. Drizzle with cream for extra mildness.
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