Serves 1
Directions
- 1Boil rice in a pot of water.
- 2Add Robertsons Spice For Rice to the boiling rice.
- 3Saute diced onions in a frying pan.
- 4Add diced yellow bell peppers to the pan.
- 5Add diced red and green bell peppers to the pan.
- 6Season the vegetables with garlic powder.
- 7Add Robertsons Paprika to the vegetables.
- 8Add Ina Paarman's Lemon & Black Pepper Seasoning to the vegetables.
- 9Stir the seasoned vegetables.
- 10Add shredded cabbage to the pan.
- 11Stir the cabbage with the other vegetables.
- 12Add diced chicken fillets to a separate frying pan.
- 13Season the chicken with garlic powder.
- 14Add Robertsons Paprika to the chicken.
- 15Add Ina Paarman's Lemon & Black Pepper Seasoning to the chicken.
- 16Add Hinds Southern Grill All in one Seasoning to the chicken.
- 17Stir the chicken with the spices.
- 18Add tomato paste to the chicken.
- 19Stir the tomato paste into the chicken.
- 20Add Nando's Peri-Peri Sauce to the chicken.
- 21Stir the Peri-Peri sauce into the chicken.
- 22Add Dewfresh Fresh Cream to the chicken.
- 23Stir the cream into the chicken mixture.
- 24Add the cooked vegetable mixture to the chicken.
- 25Stir the vegetables into the chicken mixture.
- 26Add the cooked spiced rice to the pan.
- 27Mix all ingredients together in the pan.
- 28Garnish with fresh parsley.
Ingredients
- 4 pieces chicken fillets
- 1 cut cabbage
- 3 bell peppers (red, yellow, green)
- 1 container rice
- 1 bottle Robertsons Spice For Rice
- 1 onion
- 1 garlic powder
- 1 bottle Robertsons Paprika
- 1 bottle Ina Paarman's Lemon & Black Pepper Seasoning
- 1 packet Hinds Southern Grill All in one Seasoning
- 1 packet tomato paste
- 1 bottle Nando's Peri-Peri Sauce (Mozambican Paprika Mild)
- 1 bottle Dewfresh Fresh Cream
- 1 fresh parsley
Equipment
potfrying panwooden spooncutting board
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