Piquant Rijstschotel

Ingredients

 * 1 kilogramme rises
 * salt
 * 6 kippenbouten
 * 3 tea spoons cayennepeper
 * 2 tea spoons mixed dried kruiden
 * 1 tea spoon black pepper
 * 1 tea spoon white pepper
 * 200 ml vegetable oil
 * 1 ¼ kilogramme tomatoes, cut in plakjes
 * 2 large onions, cut in plakjes
 * 2 blikjes tomato purée

Directions

 * 1) The rijst 6 cooks minutes in ebullient water with salt. The rijst lets leak out and keeps for later. The kippenbouten set-up with half of the cayennepeper, half of the dried kruiden, half of black pepper, half of white pepper, what salts to taste and sufficient water so that the whole exactly onderstaat. The chicken lets cook 30-40 minutes softly in the covered pan. Hot the oil in a braadpan. Scoop the kippenbouten from soup and barge them around goudbruin. Take them from the pan and keep them warm. Fruit half of the tomatoes and half of the onions in the same oil. There do the kippenbouten, with half of the tomato purée. The taste, dek check the pan finished and late whole approx. 25 minutes, under from time to time stir, softly stew. Do the rest of the ingredients and 500 to ml water in another large pan and bring whole slowly to cook. Rudder the rijst by it, puts the warmth source this way low possible and late softly gaar cook the rijst (approx. 6 minutes).
 * 2) Serveertips: Scoop and green cabbage for example with the kippenbouten, the sauce and steamed serves the rijst on a warm scale.