Keshi Yena – Stuffed Chicken

as prepared by Queen’s Restaurant


·      Boiled Chicken

·      Olive oil

·      Tomato paste

·      Cumin

·      Pickle relish

·      Ketchap Manis (sweet soy sauce)

·      Chicken flavor

·      Raisins

·      Capers

·      Olives

·      Onion

·      Celery

·      Carrots

·      Ketchup

·      Sugar

·      Gouda cheese

Boil chicken in water with bouillon, onion and celery.

Shred chicken once finished boiling

Pan fry the chopped onions, chopped green peppers, chopped carrots and chopped celery in olive oil. Add capers at the end, with raisins and cashews.

Add tomato paste, all season, sugar, ketjap manis and little salt.

Put as last the shredded chicken in pan with the above mentioned.

Cover pan and let simmer for 30 min

Put some Jong Gouda cheese in bottom of bowl. Add mix in bowl, then cover with another layer of cheese.

Put in oven and bake for 10 minutes.