Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Skin and carve the chicken. Quickly roast the pieces in a frying pan in hot corn oil until golden brown. Put the pieces of meat into a saucepan.

Roast the long grain rice as well as the garlic in the frying pan also until golden brown. Add the cayenne pepper, bay leaf spice, saffron or chili spice and the red bell pepper. Add the chicken broth (if necessary, two chicken broth cubes in 3/4 l boiling hot water) to the long grain rice form and let it boil. Pour this mixture over the chicken pieces and place the pot in a moderately hot stove for half an hour, until the chicken pieces are soft and the long grain rice is almost cooked. Add the shrimps, mushrooms and peas, cover the pot and simmer for another ten minutes.

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