Keshi Yena
Ingredients
- 3 chicken breasts or boneless chicken legs
- 1 green pepper
- 1 red pepper (bell)
- 1 onion
- 1 celery
- green olives
- raisins
- silver onions
- cashew nuts
- 2 tablespoons tomato paste
- 1 tablespoon piccalilli or mustard
- 1 oz ketjap manis
- gouda cheese
Directions
Cook 3 pieces of chicken breast or boneless chicken legs with chicken bouillon.
Chop the green and red pepper, white onions, celery and cook them in the prepared chicken bouillon with the chicken breast. Add the green olives, raisins, silver onions, cashew nuts one or two spoons of tomato paste and one spoon of piccalilli or mustard. Let them cook for about 10 minutes. Add the pieces of chicken and let them cook for about 30 minutes on low heat. When it's almost ready put a little bit of ketjap manis to add a sweet taste. Place Gouda cheese in a bowl followed by placing everything on top of the cheese. Once all is placed in the bowl finish the top again with a few layers of Gouda cheese. Place the bowl in the oven and bake it till top is crispy.
Courtesy of: The Old Cunucu House