Ingredients Edit

Directions Edit

  1. Prepare, wash and cut chicken into portions.
  2. Remove gristle, etc. from beef, wash and cut into equal portions.
  3. Mix chicken and beef together.
  4. Season with salt, black pepper, pounded garlic and vinegar.
  5. Allow to stand for ½ hour before cooking.
  6. Prepare vegetables accordingly.
  7. Peel, wash and slice onions thinly.
  8. Fry the chicken in hot oil until brown, turn over and fry likewise.
  9. Remove from pan and put aside.
  10. Add beef and fry until quite brown.
  11. Add the sliced onions and fry until golden brown.
  12. Placed the washed, scalded skinned and sliced tomatoes to rest of ingredients in pan.
  13. Put the tomato purée and pounded fresh peppers into saucepan.
  14. Cook gently for 15 minutes.
  15. Pour in measured water.
  16. Bring to a boil, add all the prepared vegetables, fried chicken, bay leaves and salt.
  17. Remove the chicken and vegetables when cooked and keep in a warm place.
  18. Taste seasoning.
  19. Add the washed rice to cooking pot.
  20. Put the big sliced peppers and bring to a boil.
  21. Reduce heat and cook under low heat until most of the liquid is absorbed.
  22. Serve. Pile the rice on an oval dish, place the vegetables and chicken on top.
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