Remove skin from
chicken, cut into 2-3 inches. Season with salt, onion,
celery,
green pepper, garlic powder. Cover and leave it to marinade
for 20 minutes.
Cook peas until tender. Heat cooking oil until hot in
sauce pan,
remove seasoning from chicken and place into sauce pan.
Fry until brown.
Add peas, sugar and seasoning while frying, turning frequently.
Add rice,
continue turning until all are brown. Add carrot, coconut
juice and water to cover the food.
Bring to the boil, add butter and green pepper with the
stem. Cover and simmer until cooked. |
|
