|Preparation||Cooking||Start to finish|
|26 min.||1 hour 38 min.||2 hours 4 min.|
|1||Skin 1 smoked chicken, keeping only flesh (discard skin and bones), then cut out into small pieces.|
|2||In large pan, heat 4 tablespoons palm oil (or olive oil), then add chopped 1 onion, salt and pepper.|
Cook for a few minutes without browning too much.
|3||Add chicken pieces.|
|4||Stir well, and cook a few minutes while stirring so it doesn't catch on the bottom.|
|5||Pour in half of 250 ml tomato coulis.|
|7||Pour in 150 ml unsweetened coconut milk, stir well.|
|8||Cover and leave to cook on low heat for at least an hour.|
|9||Meanwhile heat 1 tablespoon palm oil in a frying pan, then add 125 g small pieces of bacon and cook for a few minutes until they are lightly fried.|
|10||In another pan, heat 2 tablespoons palm oil, then add drained and rinsed 500 g tinned red kidney beans.|
Cook one or two minutes while stirring so that that they do not burn on bottom.
|11||Add remaining tomato coulis, then fried bacon, and 125 g button or field mushrooms if desired.|
|12||Stir well and leave to cook covered on low heat until chicken has its full cooking time.|
Meanwhile cook rice.
|13||To serve, put rice onto a plate, add beans on top, then chicken.|