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Place the chicken, whole garlic cloves and water into a saucepan and bring to a boil, turn down to a simmer and leave for 15 minutes, then remove the chicken and set aside.
Place the garlic oil into a frying pan, bring up to heat then fry the mushrooms until browned. Next add the capsicum and cook for 3-5 minutes, then remove from the pan.
Pour the poaching water into the frying pan and boil until reduced by at least half, add the mushrooms and capsicums, followed by the chicken and cream. Cook on high heat for a further 15 minutes.
Serve on a bed of saffron rice, garnish with the chopped coriander.
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