'1.5 kg Angolan Chicken'
2 tablespoons of olive oil
1 tablespoon of sesame oil
1 tablespoon of oil
'1 large onion, chopped'
1 chicken bouillon tablet
2 liters of water
'1 large red bell pepper, cubed'
'1 large green bell pepper, cubed'
'100g fresh ginger, cubed'
'1 large aipon, cubed'
'100g cornstarch dissolved in 1 tablespoon of water'
Salt to taste
'1.5 kg Angolan Chicken'
2 tablespoons of olive oil
1 tablespoon of sesame oil
1 tablespoon of oil
'1 large onion, chopped'
1 chicken bouillon tablet
2 liters of water
'1 large red bell pepper, cubed'
'1 large green bell pepper, cubed'
'100g fresh ginger, cubed'
'1 large aipon, cubed'
'100g cornstarch dissolved in 1 tablespoon of water'
Salt to taste
'Step 1'
'Cut the chicken into pieces'
In one pan, heat the olive oil and lightly brown the chicken
In another pan, heat the sesame oil and sauté the onion
Add the chicken, bouillon tablet, salt, and water
Cook over medium heat until the meat is tender
'Step 2'
'Strain the sauce and transfer it to a casserole dish'
'Add the bell peppers, ginger, and aipon'
Cook until the ingredients are softened
Mix in the cornstarch
Add the chicken to this sauce and simmer for 3 minutes
Serve with sautéed rice with butter and walnuts (optional).'
