Sunday, July 31, 2011

Peppered Chicken Tomato

I was the one who concocted this recipe since I don’t find any online recipe that will match what I have in the fridge. Since I wanted it simple and the cooking time and preparation was quick, I have come up with this simple but very tasty recipe.

Peppered Chicken Tomato for Dinner
tomato chicken

For those whose tongue was not meant for chilly types of recipe, this one may challenge you. Although if you don’t want it to be too hot, you can control on putting the amount of chili powder on the chicken and then try not to put ground black pepper.

The secret for this recipe is to marinate it first with ginger and garlic paste. Wash the chicken first and then rub salt into it and wash it off again. Marinate with ginger and garlic paste and put salt and ground black pepper. Leave it for 30 minutes before cooking it in hot oil.

While you marinate your chicken, cut some fresh 2 medium sized tomatoes, 2 cloves of garlic, 2 medium size onions and 1 inch size of peeled and chopped ginger. The next step will be putting the marinated chicken into the pan. Do not put oil into your chicken, just juice up the chicken first and when it is dry, that is the time you can now put your oil. You may use vegetable oil or olive oil for frying your chicken. What I just used was a regular vegetable oil.

Make sure the chicken is golden brown in color and keep it on the side of the pan as you put the next ingredient to sauté like garlic, ginger and onions. Make sure that the garlic is light brown in color before you put the onions. You may add salt while you sauté your garlic and onions. After this, you can now add the ginger.

Smells so good because of the ginger garlic paste
chili chicken

Stir the sautéed garlic, ginger and onions into your chicken and put one tbsp. of chili powder into it. Make sure the flame was put to medium so that it won’t stick at the bottom of the pan. You may also add two tablespoon of water so that the chili powder won’t get a burnt taste.

After this, you need to put the chopped fresh tomatoes and let it be mushy before you add more ground black pepper into your chicken and some salt to taste. Stir well and leave for another 3 to 4 minutes. Your tomatoes should not be mushy but this time it should be drier and sticking to the chicken which will infuse its flavor. You may also try to add chili paste and oil if you want extra hot and chili flavor into your chicken. You may use canned tomatoes if you want but fresh tomatoes are still a better option for this recipe.


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