INGREDIENTS
6
chicken thighs or legs
2 tsp
coriander, divided
Salt
1 tsp
White pepper, divided
2 tbsp
vegetable oil (, divided)
1
small onion finely chopped
1
red bell pepper desseded and chopped
Scotch bonnet chilli to taste ((optional))
1
jumbo stock cube (, crumbled)
3 1/2 tbsp
tomato puree
400 g
rice
925 milliliters
warm water*