Nutritious hot pepper chicken soup and steamed rice

In the second month of the new year, are you successful in trying to live healthily? Although it is made for healthy consumption, some dishes are white in color and some dishes are healthy, but if you are used to eating only these

Let me share with you a recipe for Chili Pepper Chicken that can make it unique, full of color, delicious, and can support the immune system. Bell peppers are rich in vitamin C, which is good for the skin and the immune system

Strengthens the nervous system. That’s all, because it also contains folate, it can also reduce fatigue. Here’s the recipe to eat this colorful chili pepper with chicken and hot boiled rice.


20 kyats of boneless chicken Keep subtracting
One hand Grind until smooth
5 cloves of garlic Grind until smooth
Half a teaspoon of salt

1 teaspoon of chicken powder
Six teaspoons of black pepper
Sixth teaspoon of turmeric powder
2 and a half tablespoons of oil
50 ml of water

3 red bell peppers, cut off the top of 2 and remove the core and seeds. 1 Cut long fibers to decorate
3 yellow bell peppers Cut off the top of 2 and remove the core and seeds. 1 Cut long fibers to decorate
1 package of boiled rice
250 ml of water

How to cook

Minced the chicken, then garlic, salt Chicken powder, pepper, Cover with turmeric powder and marinate in the refrigerator for 30 minutes.

Heat the oil and add the marinated chicken and stir a little.

Then add water, Cover, drain, and simmer until the chicken is tender.

When the chicken is tender, add the food to the 4 bell peppers.

Wrap the pickled peppers in aluminum foil and cook in the oven for 30-40 minutes.

In a new pot, put the khana rice extract and boil it with 250 ml of water. When it boils, lower the heat and stir for 3 minutes if you like it thick. If you like it thick, stir it for 5 minutes.

After that, put the pickled chili peppers on the boiled rice. The remaining bell peppers can be cut into long fibers and garnished on boiled rice.