Ingredients:
- • Jamaican AllSpice
- • 1 can Coconut Milk
- • 2 Natural Carrots
- • 3 Natural Rooster Breasts
- • 32 oz. Natural Rooster Broth
- • Natural Cilantro
- • Coconut Flakes
- • Cumin
- • 4 Garlic Cloves
- • 2 Cans Mammoth Northern Beans
- 1/2 cup Long Grain Brown Rice
- • 1 Pineapple
- • Sea Salt
- bitter cream
- • Natural Thyme
- • 1 white onion
- • white pepper
Directions:
- Lower 1/2 of a pineapple into little cubes. Add to meals processor.
- Puree pineapple except liquified.
- Lower chicken into cubes. Add to pan. Pour puree’d pinapple over high. Cook dinner chicken.
- Slice 1/2 onion.
- When chicken is quite fully cooked, add onion to chicken & pineapple mixture.
- Add a scoop of Coconut Milk to chicken mixture. Add a tablespoon of white pepper. Add 4 cloves of pressed garlic.
- Dangle a little bunch of cilantro and few sprigs of thyme. Slice them.
- Add cilantro and thyme to chicken mixture.
- As soon as chicken is fully cooked and onions are almost see by, scoop mixture into meals processor. Lightly grind meals except chicken looks shredded.
- Grate 2 medium sized carrots finely.
- Pour in a recent pan 1 can of coconut milk, 32 oz. chicken broth, 1 can of water. Add 2 cans Mammoth Northern Beans & Shredded chicken mixture. Mix smartly. Elevate to a boil. Then simmer. Add carrots.
- In but every other pan, add 1 cup of water. 1 tsp garlic, 1/4 tsp. cumin, 2 tbsp. coconut flakes, sea salt, 4 dashes of Jamaican Allspice. Add 1/2 cup Long Grain Brown Rice.
- Cook dinner rice except al dante. (Easy a bit crunchy.)
- Add rice to simmering mixture. Simmer except carrots and rice are cooked completely.
- Serve with or with out natural bitter cream.