Chicken and Beef Benachin
In a large bowl, combine the chicken and the beef, season with salt, black pepper and the maggi cubes. Then mix with the garlic and vinegar.
Cover and set aside to marinate for at least 30 minutes.
Add the oil to a large saucepan, heat it up and fry the chicken and meat until golden all sides.
Add the onions and any remaining marinade to the pan, fry for around 6 minutes or until the onions are golden.
Add the tomatoes and tomato purée along with the chilli paste. Stir in the water, then bring the mixture to a boil before reducing to a simmer and adding all remaining vegetables.
Cover and cook for 15 minutes, then add the meat and bay leaves, season well, cover and let it cook for around 25 minutes or until the vegetables are tender.
Remove the meat and vegetables from the pot and set aside to keep warm, then stir the rice into the remaining liquid.
Place the sliced peppers on top, then bring the mixture to a boil before reducing to a simmer.
Cover and cook for 20 minutes or until the rice is done and all the liquid is absorbed.
Serve the rice with the vegetables and meat on top (we stirred in the vegetables and meat in the rice and mixed).