Chicken and Zucchini Stew

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

• 1½ kg chicken breasts

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

• 1 kg zucchini

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

• 200 g tomato sauce

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.