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Cameron
Antillean Chicken
Caribbean dish with chicken legs, tomato cubes, prunes, capers, green olives and white rice.
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Ingredients
Directions
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Heat the oil in a large frying pan. Sprinkle the chicken legs with salt and pepper and fry them on a high heat for 3 minutes.
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Chop the onion. Slice the garlic.
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Add the onions, garlic and cumin and cook for 3 minutes.
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Cut the peppers into pieces.
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Add the tomatoes, peppers, prunes, capers, olives and the bouillon tablet.
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Bring to the boil and then turn down the heat. Put the lid on the pan and simmer for about 45 minutes on low heat.
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Meanwhile, cook the rice according to the instructions on the package.
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Divide the chicken over the plates and serve with the rice.
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Nutrition
835Calories
Sodium0% DV1.245mg
Fat40% DV26g
Protein84% DV42g
Carbs33% DV100g
Fiber60% DV15g
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