5 tablespoons olive oil
2/3 cube chicken bouillon cube
1/3 cube carrots, dressed
1/2 tablespoons smoked paprika
1 tablespoon dried minced onion
1 tablespoon garlic powder
1 cube chicken, cut into 1 inch pieces
1 teaspoon prepared horseradish
2 cups water
1/2 fluid ounce beef brandy liqueur
3 tablespoons soy sauce
1 pan Indian style spaghetti dish
Combine olive oil, bouillon, carrots, paprika, onion, garlic powder and chicken in large saucepan. Cook over medium heat, stirring occasionally, until vegetables soften, about 3 minutes. Stir using wooden spoon to coat; simmer, stirring occasionally, 5 minutes, or until carrots run
Dissolve Worcestershire sauce in hot water or stock and add to rice mixture. Bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring, for 8 minutes; remove from heat. Allow to cool by stirring in wine, beef brandy and soy sauce, continuing to reduce to 2/3 cup for color distribution.