This Christmas, I am focusing on the simple. It’s been eventful leading to the holidays and I know that it gets that way for some households as well; hence my need for simple recipes.
I seem to have more chicken on the blog this year and that is because I am trying to make up for the lack of the turkey recipe I had initially promised.
I have had this recipe for a while and I posted a version on instagram and due to people asking me for it, I decided post it for Christmas. It’s fast, it’s easy and it’s chicken 🙂
Before sharing, I have to apologize as I do not have accurate measurements for this recipe. But accurate eye balling of each ingredient gives you a very delicious sautéed chicken. I promise, to do it over with measurements. My hands are just majorly full. There’s holiday ChinChin to be made, and my ajebutter is home for the entire week before holiday; hence my hands the full hands.
If you have read my other posts, you’d notice my stressing about how tedious cooking used to be for us while growing up. The hunger trauma suffered during those times were just in explainable (hungry laugh)…
The good thing about this recipe is that you can actually use any chicken part you desire and you can also make it in form of a stir fry.
I’m yawning and thoroughly tired, so let’s just get to the recipe 🙂
- chicken drums
- black pepper
- tomatoes(A little goes a long way)
- habanero(ata-rodo)
- garlic
- onion(divided)
- Red bell peppers(sweet red peppers)
- thyme
- Smoked paprika
- Bouillon(optional)
- salt
- oil
- Season the chicken with salt, black pepper and a little oil. Set aside for about an hour; then roast or grill.
- Meanwhile, blend tomatoes, habaneros, half of the bell peppers, garlic and half of the onion. Pour through a fine mesh sieve to drain out the excess water, or boil until thickened and water is dry.
- While the blended mix is boiling, chop the remaining peppers and onion. Heat some oil, add the thyme, smoked paprika and onion. Once the onion is translucent and the spices fragrant, add the chopped peppers and sauté until almost rendered; then stir in the blended mix and season as desired. Reduce heat, add the cooked chicken and cover the pot. Once the oil has floated the the top, remove from the heat and let the chicken soak up the sauce before serving.
