INGREDIENTS
4 tablespoons unsalted butter (or ghee)
3 medium onions, peeled and thinly sliced
3 chicken breast pieces, diced (or you can also make this with 6 chicken drums!)
6 medium ripe tomatoes, coarsely chopped
Salt& Pepper, to taste
4-5 cloves garlic, peeled and coarsely chopped
Generous 1 cup chopped fresh cilantro (or parsley if you prefer)
⅛ teaspoon dried hot red pepper flakes or chili pepper (adjust to taste)
INSTRUCTIONS
Melt the butter in a large, tall frying pan over medium heat. Add the chicken and fry until evenly cooked through. If it is chicken drums, let sit until the skin no longer sticks to the bottom of the pan. When it releases, it is ready to be flipped. If you are using chicken breast, diced, stir occasionally until evenly cooked through. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is translucent and fragrant. Add the tomatoes to the chicken. Season with salt and pepper to taste and cover the pan and cook the dish over medium heat for about 30 minutes, or until the chicken is tender. Uncover the last 10 minutes and cook more. Meanwhile, crush the garlic and roughly chop the cilantro (reserve some for garnish).Turn off the heat. Add the cilantro-garlic to the chicken, stir to coat. Sprinkle with hot pepper to taste. To garnish, sprinkle with fresh cilantro, or parsley if preferred. Serve with fresh homemade bread.
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