👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.

   💡 Proffstips: Ensure chicken is cooked through before removing.
2. 2

   Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste, diced tomatoes, cubed carrots, green beans, and chopped bell pepper. Cook for 5 minutes, stirring occasionally.

4. 4

   Add the rinsed rice, chicken broth, cayenne pepper, salt, and black pepper. Stir to combine. Bring the mixture to a boil.

   💡 Proffstips: Ensure all ingredients are well combined before boiling.
5. 5

   Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 Proffstips: Avoid lifting the lid too often, as this can release steam and affect cooking time.
6. 6

   Let the rice rest, covered, off the heat for 5 minutes. Fluff with a fork and garnish with fresh parsley or cilantro before serving.