Chicken Rice Stew

Ingredients:
500g of chicken breast
200g of liver
200g of kidney
3 medium size Peppers
2 cups of broccoli florets
3 cups of chicken broth
1 Teaspoon/1 tablespoon of fresh sage leaves
3 pieces of carrots
Salt to taste
1 medium size onions
5 cups of rice
1 teaspoon olive oil
Groundnut oil
2 cubes of knorr chicken
1 medium size cucumber
Recipe:
Remove the skin as well as the bone of the chicken breast and cut it into cubes, rinse it and pour into a sieve for the water to drain. Cut the liver as well as the kidney into cubes, rinse and pour also into a sieve for the water to drain. Deep-fry the chicken, liver and kidney in oil in a large saucepan until it becomes golden brown. Chop the onion and add it to the chicken, liver and kidney and cook until it becomes tender. Cut the carrots into thin slices and set aside. Chop the peppers too .Chop the broccoli florets as well as the sage leaves and set aside as well. Stir in the broth, olive oil, rice, and the chopped pepper and carrots. Heat to boiling; reduce the heat and simmer and add the two cubes of knorr chicken, cover the rice and cook the rice until it becomes tender. The rice should be ready in about 30 minutes. Then stir in the broccoli and the sage, simmer until the broccoli becomes tender, which should not be more than 3 minutes. Add salt to taste. Slice the cucumber and cut it into halves. After serving the rice, put some cucumber by the side of the rice.This recipe serves five people.