Chicken and Butter Bean Sishebo
4 - 6
2 cups (520 g) butter beans (dry)
1 Tbsp. (15 ml) cooking oil
1 ½ onions, chopped
1 green pepper, chopped
1 Tbsp. (15 ml)
Rajah Mild & Spicy Curry Powder
2 tsp (10 ml)
Robertsons Chicken Spice
6 chicken thighs, cut in half
2 tomatoes, chopped
2 cups (500 ml) water
Knorrox Chicken Stock Cube
2 Tbsp. (30 ml)
Knorr Cream of Chicken Soup
Sort the butter beans and soak in water overnight.
Boil in clean water for one hour or until soft, then drain.
In a pot, brown the onion and green pepper in oil until soft.
Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice and fry for one minute to release the flavour and aroma.
Add the chicken thighs and fry until well browned.
Add the tomatoes, water,Knorrox Chicken Stock Cube and cooked butter beans, turn down the heat and allow to simmer for 30 minutes.
Just before serving mix the Knorr Cream of Chicken Soup with 4 tablespoons of water to form a smooth paste, add it to the pot and allow to simmer for 5 minutes or until the sishebo has thickened.
Serve with rice or pap.
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