Chicken and Zucchini Stew

Step 1/9

Soak the rice and leave aside.

Step 2/9

• 1 heads onions
• ⅓ bulb garlic
• 20 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

• ½ kg chicken breasts

Cut the chicken breasts into cubes and add to the pot. Cook until tender.

Step 4/9

• ⅛ tsp ground cinnamon
• ⅓ tsp sweet paprika powder
• ⅔ tsp salt
• ⅓ tsp pepper
• ⅔ tsp chicken stock powder

Add the seasoning and chicken stock powder. Adjust the salt according to taste.

Step 5/9

• ⅓ 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

• 66⅔ 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

• ⅔ tbsp Vermicelli
• ⅔ tbsp butter

To prepare the rice. Fry the vermicelli with butter until golden brown.

Step 8/9

• 85⅓ g jasmine rice (2 cups)
• ⅔ tsp salt

Drain the rice and add to the vermicelli. Stir fry for 5 minutes. Add salt.

Step 9/9

• ⅓ l water (4 cups)

Add the water. Leave on low heat until fully cooked. Close lid.

Enjoy your meal!