John Myers
Guinea Fowl on Chilli-honey-garlic with Rice and Peas
The perfect guinea fowl on chilli-honey-garlic with rice and peas recipe with a picture and simple step-by-step instructions.
- 2 Guinea fowl breasts
- 1 glass Pickled dried tomatoes = net 140 gr.
- 1 Chopped whole red chilli
- 2 Tl Acacia honey
- Salt to taste
- 1 tbsp Chilli salt mixture
- 1 Can Peas
- 150 g Basmati rice
- 4 Garlic cloves pressed
- Wash the guinea fowl. Pat dry.
- Chop the chilli, squeeze the garlic.
- Chop the sun-dried tomatoes in oil.
- Put everything in a large bowl. Now place the guinea fowl breasts inside. Mix well and let stand covered for 20 minutes.
- Remove the guinea fowl, pat dry with kitchen paper and fry briefly.
- Take the guinea fowl out again and pat dry the oil. Pat the pan dry as well. Now put on water for the rice. As soon as the water boils add the rice and cook until cooked. Don’t forget to add salt.
- Put the guinea fowl back in the frying pan and the chilli-tomato-garlic. Add the mixture and fry briefly, then drain and add the peas, deglaze with the vegetable stock and simmer for 20 minutes.
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