Depiction:

Discover direct why Nigerian seared rice is so mainstream by attempting this delectable, simple formula. Served nearby chicken, its unrealistic. Regardless of whether you have it as a side dish or a dinner all alone, the hot flavors will have you at the main nibble.

Fixings:

2 cups in length grain white rice

2 huge green peppers

1 little cabbage

1 huge onion

½ cup green beans

4 huge carrots

2 cups chicken stock

½ tbsp. white pepper

3 cooking spoons groundnut oil

4 huge chicken thighs (or other meat of decision)

1 tsp. curry powder

Flavoring and salt to taste

Strategy:

Wash and flavor the chicken pieces. Bubble until delicate, at that point fry or flame broil them.

Hack the carrot, cabbage, green pepper and green beans.

Parboil the rice, at that point cook in the chicken stock (include 2 additional cups of water). Cook until practically delicate, at that point put in a safe spot.

Put a perfect griddle ablaze. Add groundnut oil and onion to the dish. Blend for a moment at that point include the carrot and green beans. Mix for one more moment.

Include the cabbage, green pepper, white pepper, curry, flavoring and salt to taste (attempt to keep it somewhat hot). Pan fried food for 2 minutes.

Add the rice to the blend, mix and stew for 5 minutes. Present with the chicken.