Preparation:
Start with the rice: Heat the oil in a medium saucepan over medium heat. Add the garlic, cinnamon stick and jalapeño and cook for a few seconds until fragrant. Add the onion, beans and bell pepper and fry until the onions are translucent, 3 to 5 minutes. Stir in the curry powder and cumin. Pour in the stock and bring to a boil. Add the rice and cilantro and bring back to a boil. Turn the heat to low, place the pan on a plate and cook, covered, until the rice has absorbed the water, about 15 minutes. Turn off the heat and let stand with the lid on.
Pat the meat dry and season with salt and Berbere spices. Fry it on high heat in some oil until brown and place on an ovendish. Place in the oven and cook to a core temperature of 62 ° C.
Heat the oil in a pan over high heat and fry the garlic, onion and bell pepper until soft. Then add the berbere, adobo, chicken stock, tomato sauce and coriander and let it simmer for a while. Season and set the sauce aside.
Cut the cooked meat into strips. Divide the rice over a bowl, arrange the meat on top and spoon the sauce over it. Garnish with some chopped cilantro. Share with friends!
Ingredients (4-6 persons)
Rice
2 tbsp oil
2 cloves of garlic, chopped
1 cinnamon stick
1 jalapeño pepper, whole
½ medium onion, finely chopped
100 g green beans, cut into thin rings
½ red pepper, finely chopped
½ tsp curry powder
1 tsp cumin powder
1.25 liters of chicken stock
1½ teaspoons of salt, or to taste
550 gr long grain white rice
15 gr chopped fresh coriander
Meat & Sauce
2 to 3 tbsp oil
2 cloves of garlic, finely chopped
1 kg bavette, thick part
2 tsp berbère spice mix
1 tbsp chopped Chipotle in adobo (La Moreno)
1 tsp chicken stock powder
1 onion, halved, sliced
½ green pepper, sliced
½ red pepper, sliced
120 ml of mashed tomatoes
1 tbsp chopped fresh cilantro + extra
