Ingredients for 4 servings:

• Chicken — 1 PC.
• Vegetable mix (peas, carrots) — 450 gr.
• Coconut milk — 600 ml.
• Rice — 200 gr.
• Onion — 1 PC.
• TABASCO Original Red Pepper Sauce — 1 tsp.
• Chicken broth (granules) — 250 ml.
• Carrots — 2 PCs.
• Garlic — 2 cloves
• Vegetable oil — 4 tbsp.
• Paprika — 1 tbsp.
• Mint — 2 sprigs
• Coriander powder — 2 tsp.

Preparation:

1. Wash the chicken, dry it, divide into 8 parts. The chicken pieces evenly sprinkle with coriander, salt and paprika.
2. In a pan pour 3 tablespoons of vegetable oil. When the pan is heated, fry the chicken pieces on all sides.
3. Onions and garlic peel and finely chop.
4. When the pieces of chicken fry on all sides, add the chopped onion and garlic and fry a little.
5. Next, add the vegetable mixture, coconut milk 400 ml, 50 ml chicken stock and simmer for about 20 minutes.
6. Carrots wash and grate on a coarse grater.
7. In a pan pour some oil and fry the rice until it becomes glassy.
8. Further add 200 ml chicken stock 200 ml coconut milk. About 5 minutes before end of cooking add the carrots and stir.
9. Mint wash, separate the leaves and cut them into thin strips.
10. Before serving, put the chicken with vegetables on a dish, next to rice, season with TABASCO sauce and sprinkle with mint.