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Ingredients Edit

Directions Edit

  1. Cut the chicken, the dried flesh and the turnip celery in dices and the red bell pepper in narrow strips.
  2. Heat the butter and sauté garlic, celery and chicken for 5 minutes.
  3. Add the red bell pepper, thyme, the laurel leaf, the clove powder, the cayenne pepper and salt.
  4. Allow to stew 10 minutes on low heat.
  5. Add the dried meat and the tomato purée and turn the heat up higher.
  6. Cool off with the meat soup and bring back to a boil.
  7. Add the rice and add remaining ingredients.
  8. Add enough water to cover the rice.
  9. Simmer for 30 minutes more.

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