How to make
Cut the chicken into pieces, add salt and black pepper to taste and place it in a large pot with a lid. Pour the white wine over it, add the chopped peppers, and some ground cloves.
Cover the pot and shake it to evenly flavor everything. Leave it to sit for 30-40 minutes in the refrigerator and shake several more times. Preheat oil in a deep pan and pour in everything from the bowl along with the corn flour.
Stir and saute until the meat is ready. Boil the rice in water in a ratio of 1:3 and season it with salt, ground cloves and cinnamon. Serve the chicken with peppers atop the aromatic rice.
