Ingredients
For the Chicken
- 2000g 2kg whole chicken, cut up
- Handful of onion
- 3 garlic cloves
- 2 teaspoons thyme
- 1 tablespoon curry powder
- 2 teaspoons salt
- 4 crushed chicken bouillon cubes 2 knorr cubes
- 1 cup water
For the rice
- 4 cups rice
- Chicken broth reserved from boiling the chicken
- ½ teaspoon salt
- ½ to 1 teaspoon curry powder
- ½ bell pepper
- Oil for frying the chicken or oil spray for air frying
Veggies:
- 1 large carrot diced
- ½ green bell pepper diced
- 6 - 8 green beans
- 3 bunches of green onions
- ¼ cup peas
- ¼ cup sweet corn
Veggies seasoned with:
- ½ teaspoon chicken seasoning
- ¼ teaspoon salt
- 1 teaspoon white pepper
For the shrimp:
- ½ lb shrimp
- Pinch of salt
- ¼ teaspoon chicken seasoning
- ½ teaspoon onion powder
- 1 tablespoon oil for frying
For the liver:
- ½ lb beef liver
- ½ teaspoon salt
- 1 chicken seasoning cubes
- 1 cup of water
Instructions
Boil the chicken:
- In a large pot, add the chicken pieces, chopped onion, crushed garlic, thyme, curry powder, salt, crushed chicken bouillon cubes, mix thoroughly and cover to steam on low heat for 5 minutes.
- After 5 minutes, add a little more water and let boil over medium heat for additional 5-10 minutes or until the chicken is a bit tender.
- Once cooked, separate the chicken from the broth and set it aside. Sieve and reserve the chicken broth for cooking the rice.
- Rinse the rice several times thoroughly until water runs clear.
- Add the washed rice to the reserved chicken broth (you can add water if broth is not enough). Add a pinch of salt, white pepper and curry powder. (Optional: Add bell pepper cut in big chunks to enhance the flavor of the rice)
- Cook the rice for about 20 minutes.
Fry the chicken:
- Heat oil in a deep pan or use oil spray for air frying. Remove the chicken pieces from the boiled chicken and fry them until golden brown and fully cooked. Drain the fried chicken on a paper towel to remove excess oil. Alternatively an airfryer can be used to fry the chicken. Spray chicken lightly with oil and airfry until golden brown.
Prepare the veggies:
- Peel and dice the carrot. Chop the green bell pepper, green beans, and green onions. Cut the vegetable really small to make the dish more enjoyable. Except of course you like larger cuts.
- Thaw and drain the other vegetables such as peas and sweet corn if they are frozen.
Fry the shrimp:
- Wash, devein and pat dry the shrimp. Season with salt, chicken seasoning and onion powder. In a wide pan or wok, heat a little oil and fry the seasoned shrimp on both sides for 3-4 minutes or until they turn pink and firm. Set aside.
Cook the liver:
- In a pot, add the beef liver, salt, chicken seasoning cubes, and water. Cook until the liver is tender. Remove from the pot, cut into small pieces and fry with little oil. Set aside
Stir-fry the veggies:
- In a large pan or wok, heat some oil and stir-fry the vegetables starting with the carrots and green beans for about a minute then add the peas and sweet corn.
- Season vegetables with crushed bouillon cubes, salt and white pepper or crushed chillies. Alternatively you can use scotch bonnet pepper instead. Fry for additional 1-2 minutes and add chopped bell peppers. Fry for 30 seconds and add cooled rice.
- Add the cooked rice to the pan with the stir-fried vegetables, fry on high heat. Make sure to keep stirring.
- Add the cooked liver and shrimp to the pan stir-fry for 1-2 minutes then add spring onions.
- Lastly, stir fry the rice for about 4 minutes on high heat stirring constantly.
- Serve hot, along with the fried chicken, coleslaw and enjoy!
Notes
Tips
- By boiling the chicken and using the broth to cook the rice, you'll infuse the rice with additional flavor and richness from the chicken.
- Cutting vegetables uniformly ensures they cook evenly. It’s also makes the dish more visually appealing.
- Fluffing rice once it’s done makes it release its steam to stop it from cooking longer or making the rice soggy.
- Using a wok or wide pan helps distribute heat evenly which help the rice toast or fry better and faster
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