Jikelele Chicken with a Trio of Vegetables
Heating time: 40 Minutes
Heating temperature: 180°C
Heating mode: Stove TopDownload PDF
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | ml | Oil, Sunflower |
| 500.00 | g | Chicken pieces |
| 150.00 | g | Onions |
| 1.00 | pc | Garlic, cloves |
| 10.00 | ml | Tomato paste |
| 200.00 | g | Butternut |
| 150.00 | g | Mushrooms, Button (Champignons de Paris) |
| 150.00 | g | Pattie pans |
| 100.00 | g | Snow peas/ Mange tout |
| 50.00 | g | ROBERTSONS Jikelele Chicken 6 X 1kg |
| 750.00 | ml | Water |
| 10.00 | g | Coriander, fresh (Cilantro) |
Preparation
1. Heat oil and onions and the garlic, add chicken pieces and allow to brown.
2. Add half the water and the tomato paste and allow to simmer for about 10 minutes.
3. Add the roughly chopped butternut, mushrooms and pattie pans.
4. Combine Jikelele powder with the remaining water and pour over the chicken. Mix well.
5. Allow to simmer.
6. Stir in the coriander and snow peas, just before serving.
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