Spanish Chicken Stew Recipe with Brown Rice | Cult.fit

Ingredients

• 0.33 cups Brown Basmati Rice
• 1.25 glasses Water
• 1.75 teaspoons Salt
• 1 pinch Turmeric Powder
• 0.5 teaspoons Yellow Moong Dal
• 1 unit Carrot-regular
• 11 units Haricot Bean
• 2 units Baby Corn Peeled
• 1 unit Chicken Breasts
• 0.75 teaspoons Pepper
• 0.75 teaspoons Oregano Herbs
• 0.75 teaspoons Paprika Powder
• 0.25 teaspoons Mustard Dijon Paste
• 1.5 teaspoons Refined Oil
• 1 small piece Onion
• 0.25 unit Celery
• 0.25 unit Leeks
• 2 pieces Garlic
• 0.5 teaspoons Thyme
• 0.75 teaspoons Sesame White (til)
• 0.75 teaspoons Pumpkin Seed
• 0.5 teaspoons Sunflower Seeds
• 1 teaspoon Peanut (with Skin)
• 1 small piece English Cucumber
• 2 leafs Mint W/o Roots
• 0.25 teaspoons Lemon Juice
• 0.33 unit Capsicum Green-regular
• 1 small piece Capsicum Yellow (regular)
• 2 small pieces Capsicum Red-regular
• 0.33 cups Tomato Sauce
• 2 tablespoons Bechamel Sauce
• 0.25 teaspoons Tobasco Sauce
• 1 pinch Chipotle Powder
• 1 small piece Zucchini Green
• 0.5 teaspoons Aromat Powder
• 2 leafs Parsley
• 1 pinch Red Chilli Flakes
• 2 slices Jalapeno Slice
• 1 teaspoon Demi Glace Sauce Mix