Ingredients:
1/4 cup olive oil
1 ounce butter
2 chicken breasts
2 onions
1 red capsicums
4 garlic cloves
2 tablespoons cumin
1 tablespoon allspice
15 ounces canned tomatoes
1 1/2 teaspoons salt
white pepper
1 1/2 cups chicken stock
1/2 cup sour cream
1 1/2 cups white rice
1 teaspoon turmeric
4 cups chicken stock
1/2 cup currants
Directions:
Method for Chicken Yumbo:.
Heat oil and butter.
Cut chicken breast in bite sized pieces and
Saute over moderate heat.
Remove and set aside.
Chop medium to fine onion, peppers and garlic and saute in same pan with a little extra olive oil and saute until softened slightly.
Add cumin, allspice and stir through for a minute.
Add the cooked chicken, tomatoes and chicken stock and simmer for 20 minutes or until most liquid is reduced.
Add sour cream and serve with risotto.
Method for Chicken Risotto:.
Bring chicken stock to the boil and add rice.
Add turmeric and currants and simmer until cooked, adding more chicken stock if required.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.