Benanchine

Ingredients

• chicken (cut into pieces) ½
• boneless beef (diced) ½ lb.
• rice 3 cups
• onions (peeled and diced) 4
• tomatoes (chopped) 2 large
• bay leaves 2
• cloves garlic (minced) 3
• hot peppers (minced) 2
• tomato puree 3 tsp.
• vegetable oil 1 ½ cups
• bell peppers (sliced) 2
• eggplant (chopped) 1 large
• small cabbage (chopped) ½
• water 6 cups
• Salt
• Black pepper
• Vinegar

Instructions

1. Put the chicken and beef pieces into a bowl.
2. Season the meats with salt, black pepper, garlic and a dash of vinegar, then leave undisturbed for thirty (0:30) minutes.
3. Heat a large pot, add the vegetable oil and fry the chicken until golden brown on all sides.
4. When the chicken is done, remove and set aside, then brown the beef in the same pot.
5. Add the onions to the beef and cook until brown.
6. Add the tomatoes and the tomato puree together with the minced hot pepper.
7. Stir these ingredients together and cook for fifteen (0:15) minutes.
8. Pour in the water and bring to a boil.
9. Add the chicken to the pot.
10. Add the chopped cabbage, chopped eggplant and the bay leaves to the pot.
11. Sprinkle salt to taste.
12. Use a large spoon to dish out the vegetables and chicken pieces, then set these aside.
13. Rinse the raw rice in cold water, then add to the pot.
14. Add the sliced bell peppers and bring to a boil.
15. Reduce the heat and let the ingredients simmer.
16. When the liquid has been absorbed and the rice is tender, turn off the heat and place in a serving dish.
17. Arrange the chicken and vegetables on top of the rice and beef.
18. Serve hot