|½ tsp||ground cinnamon|
|1 tsp||sweet paprika powder|
|1½ kg||chicken breasts|
|256 g||jasmine rice (2 cups)|
|2 tsp||chicken stock powder|
|60 ml||sunflower oil|
|200 g||tomato sauce|
|1 l||water (4 cups)|
Soak the rice and leave aside.
Chop the onions and the garlic and put in cooking pot. Add sunflower oil and fry on medium heat.
Cut the chicken breasts into cubes and add to the pot. Cook until tender.
Add the seasoning and chicken stock powder. Adjust the salt according to taste.
Cut the zucchini into circles. Peeling them is not necessary. Add to the pot and leave on medium heat until halfway done. Stir occasionally.
Add the tomato sauce and leave on low heat until the zucchini is done. You can add water to have more sauce.
To prepare the rice. Fry the vermicelli with butter until golden brown.
Drain the rice and add to the vermicelli. Stir fry for 5 minutes. Add salt.
Add the water. Leave on low heat until fully cooked. Close lid.