👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and brown them on all sides. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened and translucent. Add minced garlic and grated ginger, cook for another minute until fragrant.

3. 3

   Stir in the pureed tomatoes and tomato paste. Cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

4. 4

   Add the diced carrots, bell peppers, and green beans to the pot. Stir well to combine with the sauce.

5. 5

   Return the browned chicken pieces to the pot. Add the washed rice, crushed bouillon cube, salt, and pepper. Pour in enough water to cover the ingredients.

6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for about 30-35 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

   💡 プロのコツ: If the rice is still too firm and the liquid has evaporated, add a little more hot water and continue cooking.
7. 7

   Once cooked, let the dish rest, covered, for 5-10 minutes before serving. This allows the flavors to meld and the rice to become fluffy.