Send in by Rika Theron

6 chicken drumsticks,
15 ml oil,
1 onion, chopped,
500 ml rice,
2 cloves of garlic, crushed,
5 ml turmeric,
1 red pepper, chopped,
2 tomatoes, skinned and diced,
1 litre chicken stock,
salt & pepper,
1 tin pilchards in tomato sauce, drained,
125 ml canned or frozen peas.

Brown drumsticks in preheated oil and set aside. Add onion and fry with garlic, red pepper and tomatoes. Add rice and turmeric and pour over stock with retained sauce from pilchards. Cook until all liquid has been absorbed. Check the seasoning. Cut pilchards in half lengthwise and gently stir into rice with drumsticks and peas. Season. Cover and reheat; serve with green salad.

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