Having made meringues so many ways, I prefer to make with golden castor sugar, for me it adds to the flavour that you simply don’t get with white sugar alone
The cream of tartar is optional but works to help make the meringues a little crispier on the outside and can be helpful if you live somewhere that’s humid
1 ¼ kg chicken pieces
½ cup vinegar
1 clove garlic, crushed
1 medium onion, chopped
1 green capsicum, deseeded and sliced
1 tsp salt
½ tsp pepper
½ tsp dried oregano
oil for cooking
2 tomatoes, skinned and chopped
3 rashers bacon, remove rind and chopped
1 ½ cups long grained rice
2 cups water
1 cup white wine
Red pepper for garnishing
Place chicken pieces in shallow dish. Prepare marinade by mixing vinegar with garlic, onion, green capsicum, salt, pepper and oregano.
Pour this over the chicken and leave for four hours, turning several times.
In a large pan heat some oil and brown the chicken all over. Pour in the marinade, tomatoes, and bacon. Simmer for 15 minutes, then add rice, water and wine and stir gently to mix together. Continue cooking until all the liquid is absorbed and the rice is tender. Check for seasoning – it will need salt.
Garnish with the red capsicum or chilli.