Creole Rice Stew

Wash the chicken breasts, pat dry and cut into bite-sized pieces. Cut the dried meat into small cubes. Peel the celery, onion and garlic and cut them into small cubes as well. Halve the bell pepper, remove the seeds and cut into strips. Heat the butter and brown the meat. Add the onion, garlic and celery and sauté briefly. Add the bell pepper strips and saute everything on low heat for 10 minutes. Mix in the jerky and tomato paste. Season with salt and Zanzibar curry, deglaze with the soup and bring to the boil once. Stir in the rice and pour in enough water to cover the rice. Cook over medium heat for 30 minutes.

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