4 Serves
73 Mins
Using a chefs knife, chop the onion and garlic finely. Prepare the chicken pieces by cleaning and patting them dry.
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KenyanVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
763 mg / 1,250 mgPotassium
879 mg / 4,700 mgSodium
1256 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
101 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and brown on all sides until golden.
Add the chopped onion and garlic to the pot, sautéing until fragrant and translucent. Stir in the tomato paste and cook for a few minutes to deepen the flavor.
Pour in water, season with salt and pepper, and bring the mixture to a simmer. Cover and cook until the chicken is tender.
Add the rice to the pot, ensuring it is submerged in the liquid. Cover and cook on low heat until the rice is fluffy and the liquid is absorbed.
Adjust seasoning with additional salt and pepper if needed, then serve the chicken and rice hot.
26
g49
g32
g
Japanese
Indonesian