@african_queen225: cette scene de karate kid 🥺🥺 #CapCut #trending #foryou #tiktokafrica #tiktokafrique🇹🇬🇨🇩🇨🇮🇧🇯🇬🇦🇨🇲🇬🇦 #civ225🇨🇮 #fypシ #pourtoi #viral #karatekid @Kung-Fu Afrique 🌍🌀☯️

African Queen 🌍👑🇨🇮
African Queen 🌍👑🇨🇮
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Tuesday 19 March 2024 15:30:55 GMT
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bianziwilliam1
William Bianzi Stéph :
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2024-03-19 15:34:38
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kevin999_2
Souleymane :
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2024-05-29 00:00:52
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user22677937466
Amadou sondé :
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Shahadad mafiajr🇹🇿 :
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2024-03-24 08:54:37
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Creamy Fajita Chicken + Rice🌶️🍚 FULL RECIPE:  Serves: 4  Prep Time: 10 mins Cook Time: 20–25 min Macros (Per Serving – 4 Servings): Calories: 420 kcal Protein: 36g Carbs: 35g Fat: 13g Fibre: 3g Ingredients:  650g chicken breast, thinly sliced 1 1/2 tsp olive oil 1 1/2 tsp smoked paprika 1 tsp dried oregano 1 tsp garlic powder Salt and black pepper, to taste 1 large onion, thinly chopped 1 1/2 bell pepper, thinly chopped 2–3 garlic cloves, minced 1 1/2 tbsp tomato purée 200ml chicken stock 1 handful of spinach 40g cheese (e.g. cheddar or mozzarella), grated 240g uncooked rice (or as per packet instructions) Instructions: 1. In a bowl, toss the sliced chicken breast with smoked paprika, oregano, garlic powder, salt, and pepper. Heat 1 tsp olive oil in a large pan over medium heat. Cook the chicken for 6-8 minutes until golden and cooked through. Remove from pan and set aside. 2. In the same pan, add chopped onion and bell pepper. Sauté for 4–5 minutes until soft. Stir in minced garlic and cook for 1 more minute. Return the cooked chicken to the pan.  3. Stir in 1 tbsp of tomato purée. Pour in 150ml chicken stock. Let everything simmer on low for 5–7 minutes until the sauce reduces slightly. Stir in a handful of spinach and let it wilt. Sprinkle over 30g grated cheese, cover the pan with a lid, and let it melt for 1–2 minutes. 4. Cook the rice according to packet instructions. Serve the chicken mixture on top of the rice. Join my Patreon for  weekly recipe cards, ebooks + more💛  . . #EasyRecipe #dinnerrecipe #cookwithme #healthyrecipes #highproteinmeals #Recipe
Creamy Fajita Chicken + Rice🌶️🍚 FULL RECIPE: Serves: 4 Prep Time: 10 mins Cook Time: 20–25 min Macros (Per Serving – 4 Servings): Calories: 420 kcal Protein: 36g Carbs: 35g Fat: 13g Fibre: 3g Ingredients: 650g chicken breast, thinly sliced 1 1/2 tsp olive oil 1 1/2 tsp smoked paprika 1 tsp dried oregano 1 tsp garlic powder Salt and black pepper, to taste 1 large onion, thinly chopped 1 1/2 bell pepper, thinly chopped 2–3 garlic cloves, minced 1 1/2 tbsp tomato purée 200ml chicken stock 1 handful of spinach 40g cheese (e.g. cheddar or mozzarella), grated 240g uncooked rice (or as per packet instructions) Instructions: 1. In a bowl, toss the sliced chicken breast with smoked paprika, oregano, garlic powder, salt, and pepper. Heat 1 tsp olive oil in a large pan over medium heat. Cook the chicken for 6-8 minutes until golden and cooked through. Remove from pan and set aside. 2. In the same pan, add chopped onion and bell pepper. Sauté for 4–5 minutes until soft. Stir in minced garlic and cook for 1 more minute. Return the cooked chicken to the pan. 3. Stir in 1 tbsp of tomato purée. Pour in 150ml chicken stock. Let everything simmer on low for 5–7 minutes until the sauce reduces slightly. Stir in a handful of spinach and let it wilt. Sprinkle over 30g grated cheese, cover the pan with a lid, and let it melt for 1–2 minutes. 4. Cook the rice according to packet instructions. Serve the chicken mixture on top of the rice. Join my Patreon for weekly recipe cards, ebooks + more💛 . . #EasyRecipe #dinnerrecipe #cookwithme #healthyrecipes #highproteinmeals #Recipe

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