INGREDIENTS:

• 1 shredded free-range chicken breast
• 1/2 mug of cooked paella rice
• 1 mug of cooked or frozen garden peas
• 3 spoonfuls of capers
• 2 spoonfuls of fresh coriander
• 2 big spoonfuls of tomato paste mixed with some chicken stock
• Fresh chillies to your taste

METHOD

• Cook a mug of rice with some turmeric and let it cool down.
• Boil the chicken. Once cool, shred finely.
• Mix the tomato paste with some chicken stock and keep it aside.
• Mix the rice with the rest of the ingredients.
• Season with salt and pepper to your taste and add some fresh chillies if feeling adventurous.

You'll find Esteban's Colombian Street Kitchen @ The Green Rooms in Wood Green facebook/colombianstreetkitchen