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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
- 
                                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.
- 
                                Chop the onion. Slice the garlic.
- 
                                Add the onions, garlic and cumin and cook for 3 minutes.
- 
                                Cut the peppers into pieces.
- 
                                Add the tomatoes, peppers, prunes, capers, olives and the bouillon tablet.
- 
                                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.
- 
                                Meanwhile, cook the rice according to the instructions on the package.
- 
                                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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