Ingrediënten
- Shredded chicken breast1 breast
Water1.5 cup- Cinnamon stick1 stick
- Cardamom pods2 pods
Laurierblad1 leaf- Cloves3 cloves
Maïsolie2 tablespoon- Onion, finely chopped1 cup
- Tomato, peeled and finely chopped3 cup
- Hot green pepper1 tablespoon
Tomatenpuree3 tablespoon
Haver1 cup
Citroensap4 tablespoon- Chicken broth cube2 cube
- Pinch of curry1 pinch
- Pinch of seven spices1 pinch
- Pinch of cinnamon1 pinch
- Salt and black pepper1 to taste
Stappen
- 1
Place the chicken breast in a pot with the amount of water over high heat, and when it boils, remove the white foam and add the cardamom pods, cloves, cinnamon stick, and bay leaf. Then cover and let it simmer on medium heat for twenty minutes.
recipe.minutesBenodigde hulpmiddelen:
Pan - 2
After twenty minutes, strain the broth and dissolve the two broth cubes in it. Set it aside and place the chicken breast on a plate and cover it.
recipe.minutesBenodigde hulpmiddelen:
Zeef - 3
In a suitable pot, add the oil and onion, and sauté over medium heat until softened. Then add the hot green pepper and stir. Next, add the tomato paste and mix it with the onion and pepper until slightly roasted.
recipe.minutesBenodigde hulpmiddelen:Pan - 4
Add the tomatoes and stir for about ten minutes. Then add the broth, ground spices, salt, and black pepper. Cover the pot and let it simmer on medium heat for half an hour until it thickens.
recipe.minutesBenodigde hulpmiddelen:Pan - 5
Gradually add the oats while continuously stirring with a whisk to prevent clumping.
recipe.minutesBenodigde hulpmiddelen:🍳Whisk - 6
When adding the oats, cover the pot and let it simmer on low heat for twenty to thirty minutes, stirring occasionally to prevent the oats from sticking.
recipe.minutesBenodigde hulpmiddelen:Pan - 7
Add the chicken breast in the last ten minutes after shredding it, and finally add the lemon juice and serve.
recipe.minutes
Voedingsfeiten
Waterper 100gLaurierbladper 100gMaïsolieper 100gTomatenpureeper 100gHaverper 100gCitroensapper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.