Ingrédients
- Skinless chicken breast or a whole cut-up chicken1 kilogram
- Rice, soaked for half an hour and drained3 cup
Vermicelles0.5 cup- Onion, sliced2 piece
- Tomato, sliced2 piece
- Potato, sliced2 piece
- Carrot, sliced2 piece
- Eggplant, sliced2 piece
Chou-fleur0.5 kilogram
Ghee1 tablespoon- Chicken broth cube, Maggi1 cube
Sel1 teaspoon
Poivre noir1 teaspoon
Poivre blanc0.3 teaspoon
Mesures
- 1
In a pot over the heat, fry all the vegetables except the tomatoes.
5 minutesMatériel requis:
Marmite
Poêle à frire - 2
In another pot, fry the chicken with a little oil, stirring continuously and covering until cooked.
10 minutesMatériel requis:Marmite - 3
Fry the vermicelli in a tablespoon of ghee, then add the rice and stir well. Add salt, black and white pepper to taste.
5 minutesMatériel requis:Poêle à frire - 4
In another pot, place the raw tomatoes, then add the remaining vegetables and chicken, arranging them according to taste in the pot. Then add the rice and vermicelli to the vegetables and add water according to the amount of rice with the broth cube.
10 minutesMatériel requis:Marmite - 5
Reduce the heat very low and let the pot sit for about 45 minutes on low heat until everything is cooked together, then serve.
45 minutesMatériel requis:Marmite
Faits nutritionnels
Vermicellespour 100gChou-fleurpour 100gGheepour 100gSelpour 100gPoivre noirpour 100gPoivre blancpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.