Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Large | Capsicums - Green | |
| 500 | Grammes | Chicken Breasts | deboned, and halved |
| 2 | Teaspoon | Garam-Masala | |
| 1 | Teaspoon | Olive Oil | |
| 2 | Teacup | Rice, fine grain. (Jirasal or Delhi) | boiled, and hot. |
| 1 | Salt-Spoon | Salt | for taste |
| 1/2 | Teacup | Water | |
| 250 | Grammes | Worcestershire Sauce |
Method
Heat oil in large nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
Add Worcestershire Sauce and water to skillet; bring to a boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Stir in cooked rice.
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