Chicken jimbalaya

Name: chicken jimbalaya
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 325 g yellow rice; 1 bag paprikamix; 2 toe garlic; 2 el peanut oil; 200 g chicken noodle strips; 2,5 el Carribean spice spice melange; 400 g fresh sliced string beans; 200 g frozen raw peeled pink shrimps; 1 chicken broth tablet; 50 ml water

Yellow rice with pointed pepper, chicken fillet, string beans and shrimps.

Ingredients

325 g yellow rice
1 bag paprikamix
2 toe garlic
2 el peanut oil
200 g chicken noodle strips

2,5 el Carribean spice spice melange
400 g fresh sliced string beans
200 g frozen raw peeled pink shrimps
1 chicken broth tablet
50 ml water

Directions

Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
Remove the seeds from the peppers and cut into rings of 1 cm. Slice the garlic.
Heat the oil in a stirring stir fry the garlic, chicken and caribbean spice 2 min.
Add the pepper, haricot beans and shrimp and stir fry for 3 minutes. Crumble the bouillon cube above and add the water.
Allow to cook on the pan with the lid on a medium heat for 5 minutes.
Add the rice and stir-fry for another 2 minutes. Cover everything well.