African Tomato – Chicken with Rice or Couscous
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken legs, rinse, dry or
- 1 chicken, ready to cook
- 1 onion (s), peel and dice
- 1 yellow pepper (s), cut into strips
- 1 green pepper (s) cut into strips
- 1 tube tomato paste
- 1 large can (s) tomato (s), mashed
- salt and pepper
- curry
- Olive oil, for frying
- 500 g rice or
- 500 g couscous
- Paprika powder
- Chilli powder
- Herbs, dried
Print Recipe
Pin Recipe Instructions
- First put the chicken legs or the chicken in a large saucepan and cover with water. Caution: the whole pot should not be full of water, as it may become too thin !! Then season the whole thing with about two teaspoons of salt and cook for half an hour on high with the lid on.
- Then put some olive oil in a high pan and fry the onions until golden. Then add the pepper strips and half a tube of tomato paste. Mix everything well and then add the can of pureed tomatoes and season really well with salt, pepper, paprika, curry, chilli powder, and if you like dried herbs.
- Now add everything to the chicken and cook for another half an hour on medium heat. Stir every now and then and if it is too thin, add the other half tube and season again if necessary.
- In the meantime, prepare the rice or couscous and serve with the chicken.
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