texgrl
New member
I got this from elite ages ago, and its the yummiest thing if you like hot stuff!
Chicken Kerahi (3 servings)
Ingredients
3 boneless skinless chicken breast halves
olive oil - I use 1/4 c. for flavor and consistency of the sauce, but if you really don't want to use as much, you could get away with half as much (2 Tbl.) or even less.
2 large heads of garlic, minced (or as much as you prefer. Also, jarred minced garlic works fine here)
2 hot peppers (chili or serrano) once again, you can use only 1
salt, pepper to taste
pepper flakes to taste (I use about 1 1/2 Tbl)
1 1/2 tsp fresh ginger, grated (more or less, to taste) Note: powdered ginger really doesn't do the trick
1 14 1/2-oz can diced tomatoes (or more, if you prefer) I use Rotel to make it hotter!!!!
1/2 Tbl dried cilantro or as much fresh cilantro as you like (can be omitted if you hate cilantro)
Roti, if you can get it! Or tortillas or rice to serve with. I use the low carb tortillas from la Tortilla factory!
1. Chop chicken breasts into 1-in chunks. No need to be precise. Bigger pieces make it easier to eat with roti/tortillas.
2. Chop peppers in half crosswise. If you really want it hot, chop them into 3 or more pieces. Pour oil in nonstick skillet. Heat oil briefly and add minced garlic and hot peppers.
3. When garlic begins to brown, add chicken. Don't let the garlic burn! Stir, sprinkling chicken with salt, pepper, and pepper flakes. Let chicken cook until it loses almost all of its pink.
4. Add ginger and tomatoes. For a chunkier sauce, strain tomatoes first and add enough tomato juice to make it saucy enough (using the whole can will make the sauce quite juicy). If using dried cilantro, add now.
5. Stir mixture and allow to cook until chicken is fully cooked and sauce starts to reduce (for the cooking-impaired, that means 'evaporate' ). When almost done, add fresh cilantro if you're using it.
IT'S DONE! heat up your roti/tortillas by any way that you prefer or serve up the rice. When eating with roti/tortillas, it's customary to tear the bread and use it to 'scoop' the chicken and sauce.
Note: I like a well-reduced sauce, so I remove the chicken once it's cooked and let the sauce boil until it thickens. You may find this step unnecessary. If you haven't used as much oil as I use, this step may not improve the flavor/thickness of your sauce - perhaps a little tomato paste or more canned tomato chunks added with the rest of the tomatoes would make it thicker for you.
Leftovers keep well in the fridge (be sure to store chicken and roti/tortilla/rice separately!), and are easy to nuke for lunch the next day. If you are wary of hot food, remove the chili peppers before you store the leftovers.
Chicken Kerahi (3 servings)
Ingredients
3 boneless skinless chicken breast halves
olive oil - I use 1/4 c. for flavor and consistency of the sauce, but if you really don't want to use as much, you could get away with half as much (2 Tbl.) or even less.
2 large heads of garlic, minced (or as much as you prefer. Also, jarred minced garlic works fine here)
2 hot peppers (chili or serrano) once again, you can use only 1
salt, pepper to taste
pepper flakes to taste (I use about 1 1/2 Tbl)
1 1/2 tsp fresh ginger, grated (more or less, to taste) Note: powdered ginger really doesn't do the trick
1 14 1/2-oz can diced tomatoes (or more, if you prefer) I use Rotel to make it hotter!!!!
1/2 Tbl dried cilantro or as much fresh cilantro as you like (can be omitted if you hate cilantro)
Roti, if you can get it! Or tortillas or rice to serve with. I use the low carb tortillas from la Tortilla factory!
1. Chop chicken breasts into 1-in chunks. No need to be precise. Bigger pieces make it easier to eat with roti/tortillas.
2. Chop peppers in half crosswise. If you really want it hot, chop them into 3 or more pieces. Pour oil in nonstick skillet. Heat oil briefly and add minced garlic and hot peppers.
3. When garlic begins to brown, add chicken. Don't let the garlic burn! Stir, sprinkling chicken with salt, pepper, and pepper flakes. Let chicken cook until it loses almost all of its pink.
4. Add ginger and tomatoes. For a chunkier sauce, strain tomatoes first and add enough tomato juice to make it saucy enough (using the whole can will make the sauce quite juicy). If using dried cilantro, add now.
5. Stir mixture and allow to cook until chicken is fully cooked and sauce starts to reduce (for the cooking-impaired, that means 'evaporate' ). When almost done, add fresh cilantro if you're using it.
IT'S DONE! heat up your roti/tortillas by any way that you prefer or serve up the rice. When eating with roti/tortillas, it's customary to tear the bread and use it to 'scoop' the chicken and sauce.
Note: I like a well-reduced sauce, so I remove the chicken once it's cooked and let the sauce boil until it thickens. You may find this step unnecessary. If you haven't used as much oil as I use, this step may not improve the flavor/thickness of your sauce - perhaps a little tomato paste or more canned tomato chunks added with the rest of the tomatoes would make it thicker for you.
Leftovers keep well in the fridge (be sure to store chicken and roti/tortilla/rice separately!), and are easy to nuke for lunch the next day. If you are wary of hot food, remove the chili peppers before you store the leftovers.