4 skinless, boneless chicken breast halves
3 tablespoons butter
1 onion, chopped
2 green bell peppers, peeled, seeded, and chopped
1/2 cup water
2 carrots, peeled and cut into 1/2 inch pieces
1/4 cup rice
3 tablespoons tamarind juice
1/2 teaspoon dried basil
1/4 cup tomato paste
2 tablespoons dry white wine
salt to taste
2 teaspoons curry powder
salt to taste
1/2 teaspoon ground black pepper
2 teaspoons white sugar
5 teaspoons water
salt to taste
1 teaspoon dried parsley
2 pounds red bell peppers, cubed
1 large head broccoli, chopped
4 black olives, sliced
3/4 cup sour cream
1 (small) package dried mixed vegetables
1 small white onion, chopped
1 (8 ounce) can tomato sauce
1/2 cup chopped black beans
3/4 cup water
1/4 cup heavy cream
3 teaspoons peanut butter
1 teaspoon dried mint leaves
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Melt butter and saute onion, bell peppers, water and carrots in a large pot. Bring to a boil and then reduce heat. Immediately stir in starchy rice and cook for 1 minute. Stir in potatoes, onion, green peppers and tomatoes and cook for 1 minute. Stir in basil, tomato paste, salt, salt, pepper, sugar, and milk. Heat through but do not boil. Reduce heat to low; keep stirring.
Remove mixture from heat; stir in potatoes, onions, tomato sauce and milk. Stir in cream and peanut butter until desired consistency is reached. Stir in mushrooms. Season with salt to taste and pepper to taste. Place mixture in a casserole dish.
Return casserole to medium heat and pour tomato sauce over potato mixture. Cover with foil and bake in preheated oven for 1 hour, or until potatoes are tender.
Transfer to a large bowl and stir in onion, tomato sauce, and peas, and season with salt to taste and pepper to taste. Drop by half-pipes and sprinkle with pistachios and mint leaves.