Step 1/9
Soak the rice and leave aside.
Step 2/9
- 3 heads onions
- 1 bulb garlic
- 60 ml sunflower oil
Chop the onions and the garlic and put in cooking pot. Add sunflower oil and fry on medium heat.
Step 3/9
Cut the chicken breasts into cubes and add to the pot. Cook until tender.
Step 4/9
- ½ tsp ground cinnamon
- 1 tsp sweet paprika powder
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chicken stock powder
Add the seasoning and chicken stock powder. Adjust the salt according to taste.
Step 5/9
Cut the zucchini into circles. Peeling them is not necessary. Add to the pot and leave on medium heat until halfway done. Stir occasionally.
Step 6/9
Add the tomato sauce and leave on low heat until the zucchini is done. You can add water to have more sauce.
Step 7/9
- 2 tbsp Vermicelli
- 2 tbsp butter
To prepare the rice. Fry the vermicelli with butter until golden brown.
Step 8/9
- 256 g jasmine rice (2 cups)
- 2 tsp salt
Drain the rice and add to the vermicelli. Stir fry for 5 minutes. Add salt.
Step 9/9
Add the water. Leave on low heat until fully cooked. Close lid.