- the chicken
- 2 boneless chicken breasts
- 1 cup mushrooms
- 2 chopped onions
- 1/2 cup black beans
- the rice
- 1 cup short grain rice
- 2 cups water
- 1 finely diced onion
- 5 tsp minced garlic
- 100 ml tomato paste
- 200 ml chicken stock
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp five spice
- 1 tbsp chopped green chilli
To make the chicken: slice the boneless skinless chicken breasts into bite sized pieces. marinate in salt and pepper to taste.
In a pan, cook the onion and mushroom on high heat for 3 minutes. then lower heat and cover with lid to let the mushroom flavour come out.
Add chicken and cover with lid. keep on low heat and let cook until chicken is well done.
Remove from stove and add the beans.
To make the rice: in a pot, place your rice and water and bring to a boil, then lower heat and cover with lid. Allow it to cook for 20 minutes.
In a separate pan, cook the onion, garlic and chilli in 100ml of chicken stock. use low heat to soften the onion.
Add the tomato paste, the spices and the remaining chicken stock.
Once the rice is fully cooked, add it to the pan and combine well. let it all cook together for 5 mins.
Garnish with chopped spring onion and chilli. serve with lime wedge and tortillas.
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