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Grate
1
Grate ginger and garlic.
Saute
2
In a pot, sauté garlic, ginger, and ARGENTINA CORNED CHICKEN over low heat for a few minutes.
Rice
3
Add rice into the pot and toast for a few minutes until coated with the saute.
Broth
4
Add chicken broth and diced papaya. Mix well.
Chili Leaves
5
Stir in chili leaves and water. Mix well.
Boil
6
Cover and boil until cooked through.
Ingredients
Directions
Grate
1
Grate ginger and garlic.
Saute
2
In a pot, sauté garlic, ginger, and ARGENTINA CORNED CHICKEN over low heat for a few minutes.
Rice
3
Add rice into the pot and toast for a few minutes until coated with the saute.
Broth
4
Add chicken broth and diced papaya. Mix well.
Chili Leaves
5
Stir in chili leaves and water. Mix well.
Boil
6
Cover and boil until cooked through.
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