INGREDIENTS
  • 1.5 tablespoons Vegetable oil
  • 12 small Chicken drumsticks
  • 1 medium Onion
  • 2 small Red bell pepper
  • 2 small Carrots
  • 2 cloves Garlic
  • 1.5 tablespoons mild paprika
  • 1 teaspoon ground black pepper
  • 1 pinch Chili pepper
  • 1 tablespoon Tomato paste
  • 1 tablespoon Plain flour
  • 1 Bay leaf
  • 2 cubes MAGGI Chicken Stock
  • 2 cups Water
  • 2 tablespoons fresh parsley

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 372 (Kcal)
  • Protein 35 (g)

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HOW TO PREPARE
1
In a large heavy pot, heat oil, add and cook chicken drumsticks until golden brown. Remove from pot and set aside.
2
Add onions, red bell pepper, carrots and garlic to the pan and cook for almost 5 minutes with occasional stirring until vegetables become tender.
3
Add paprika powder, black pepper, chili pepper, tomato paste, flour and bay leaf. Stir for 30 seconds. Add MAGGI Chicken Stock cubes and water.
4
Add the chicken pieces and simmer for 30 minutes with the pot partially covered. When the chicken is well done, add parsley and serve with cooked rice.

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