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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I came across a similar recipe but made with lamb called 'Arminian Lamb' I have adapted this and used chicken instead and because I think it is yummy have called it Chicken Yumbo in keeping with the Caribbean theme. Ingredients:
1/4 cup olive oil |
1 ounce butter |
2 chicken breasts |
2 onions |
1 red capsicum |
4 garlic cloves |
2 tablespoons cumin |
1 tablespoon allspice |
15 ounces canned tomatoes |
1 1/2 teaspoons salt |
white pepper |
1 1/2 cups chicken stock |
1/2 cup sour cream |
1 1/2 cups white rice |
1 teaspoon turmeric |
4 cups chicken stock |
1/2 cup currants |
Directions:
1. Method for Chicken Yumbo:.
2. Heat oil and butter.
3. Cut chicken breast in bite sized pieces and
4. Sauté over moderate heat.
5. Remove and set aside.
6. Chop medium to fine onion, peppers and garlic and sauté in same pan with a little extra olive oil and sauté until softened slightly.
7. Add cumin, allspice and stir through for a minute.
8. Add the cooked chicken, tomatoes and chicken stock and simmer for 20 minutes or until most liquid is reduced.
9. Add sour cream and serve with risotto.
10. Method for Chicken Risotto:.
11. Bring chicken stock to the boil and add rice.
12. Add turmeric and currants and simmer until cooked, adding more chicken stock if required.
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