INGREDIENTS:
- 1 shredded free-range chicken breast
- 1/2 mug of cooked paella rice
- 1 mug of cooked or frozen garden peas
- 3 spoonfuls of capers
- 2 spoonfuls of fresh coriander
- 2 big spoonfuls of tomato paste mixed with some chicken stock
- Fresh chillies to your taste
METHOD
- Cook a mug of rice with some turmeric and let it cool down.
- Boil the chicken. Once cool, shred finely.
- Mix the tomato paste with some chicken stock and keep it aside.
- Mix the rice with the rest of the ingredients.
- Season with salt and pepper to your taste and add some fresh chillies if feeling adventurous.
You'll find Esteban's Colombian Street Kitchen @ The Green Rooms in Wood Green facebook/colombianstreetkitchen
