1 cup tomato sauce
1 cup brown sugar
1 cup honey
½ cup soya sauce
4 garlic cloves
8 to 12 chicken portions
Mix all the sauce ingredients together and cook for about 6 minutes.
Put the chicken and the sauce in a mixing bowl and mix to cover the chicken completely with the sauce
Place in an oven dish and bake for 1 hour at 180 °C. Turn the chicken regularly.
Serve.
8 Chicken portions (Thighs or Drumsticks)
1 Dessertspoon Paprika
1 –2 Teaspoons salt
1 dessertspoon olive oil
1 large onion, chopped
2 teaspoon crushed garlic
Half a red capsicum (red pepper) chopped
Half a green capsicum (green pepper) chopped
8 – 10 cherry tomatoes
1 cup raw basmati rice, rinsed well under cold water
1 cup chicken stock
Half a teaspoon turmeric (borrie)
Fresh organum for dispatch
Spice the chicken with paprika and salt. Heat oil in a deep pan and brown the chicken.
Add the onion, garlic capsicum and tomatoes until onions are brown.
Add the rice and chicken stock, cover the pan and simmer until rice is almost soft.
Mix the turmeric with 2 dessertspoons warm water. Add to the pan.
Cover the pan and let steam for 10 minutes.
Garnish with organum leaves.
Keywords: Paella
1.5 kg chicken fillets
2 ℓ (8 k) water
2 chicken stock cubes
250 ml (1 k) raw white rice
a little oil
2 onions, finely chopped
2.5 ml (½ t) fresh garlic, chopped
2 50 g (1 packet) bacon, cubed
1 green pepper, pitted and cubed
2 85 g (1 tin) of mushrooms, drained
375 ml (1½ k) of boiling water
1 block of chicken stock
410 g (1 tin) of chopped tomatoes
2.5 ml (½ t) dry mixed herbs
salt and pepper to taste
Keywords: casserole
