Ingredients Edit

Directions Edit

  1. The rice 6 cooks minutes in boiling water with salt. Set aside.
  2. The chicken legs set-up with half of the cayenne pepper, half of the dried herbs, half of black pepper, half of white pepper, salt to taste and sufficient water to just cover.
  3. Cook the chicken for 30 – 40 minutes in a covered pan.
  4. Heat the oil in a pan.
  5. Scoop the chicken legs from soup and fry them until golden.
  6. Take them from the pan and set aside and keep them warm.
  7. Place half of the tomatoes and half of the onions in the same oil.
  8. Add the chicken legs, with half of the tomato purée.
  9. Check and adjust seasoning, then allow to finish cooking, approx. 25 minutes, stirring from time to time.
  10. Add the rest of the ingredients and 500 ml water in another large pan and bring whole slowly to boil.
  11. Stir the rice in, leaving it on the lowest possible heat and softly cook the rice (approx 6 minutes).
  12. Serving tips: scoop and green cabbage for example with the chicken legs, the sauce and steamed serves the rice on a warm scale.

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