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Ingredients 16 items

  • 500 g veal sausage, spicy, casing removed and shaped into small balls
  • 1 kg whole chicken, skin removed and cut into 8 pieces
  • 2 medium or 250 g, chopped
  • 3 tablespoons Tomato paste
  • 3 medium tomatoes or 300 g, peeled and diced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 6½ cups water or 1.6 liters, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 2 tablespoons Vegetable oil
  • 1 medium potato or 250 g, cut into medium cubes
  • 1 medium green bell pepper or 150 g, cut into 1cm pieces
  • 4 cups basmati rice or 800 g, washed and drained
  • 2 cups red kidney bean, cooked or 300 g, drained and washed

How to prepare

  1. Sauté Sausage balls in a large pot until golden, remove and set aside.
  2. Fry Chicken pieces in the same pot with the rendered oil and juices released from the sausages.
  3. Add Onions, Tomato Paste and Tomatoes, to the pot and sauté till onions are soft.
  4. Add Spices, Water and MAGGI Chicken Stock to the pot and simmer content for 45 min or until chicken is cooked.
  5. Remove chicken pieces and set aside and reserve stock.
  6. In a separate rice pot, heat Vegetable Oil, and fry Potatoes, for about 5 min, add Bell Peppers, Rice, cooked chicken, cooked sausages, and top with 1500 of stock (Add more water if needed to cover the top of rice with 2cm liquid) and bring to boil.
  7. Add kidney beans to the pot, cover and simmer on medium heat until potatoes are fork tender and rice is done, about 25 min.

Nutritional informations

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