- 3 pieces medium size chicken breast (cut into cubes)
- 1/2 piece Green bell pepper
- 1/2 piece Red bell pepper
- 1/2 piece Yellow bell pepper
- 1 Handful mushrooms
- 1 Handful peeled corn
- 1 Carrot
- 1 Onion
- Olive Oil
- (optional) Grated Cheese
- To Marinate with Chicken
- 1 tsp Cumin
- 1 tsp Salt (I used Himalayan Salt)
- 1 tsp Chicken Mix (I got it from Jordan)
- 1 tsp Chili powder
- 1 tsp Paprika powder
- 1 tsp Oregano (Zaatar)
- 1 tsp 5-Spices powder
- 1/2 tsp Blackpepper
- 2 tbsp Olive oil
Cut chicken breast into cubes and put all spices in a separate container. Put 1-2 tbsp of olive oil and mix.
Marinate it about half an hour to an hour. If you have more time, marinate it overnight for a better taste.
While waiting, cut the bell peppers and carrots into medium dice. For onion, slice it into thin wedges and for mushroom, slice it normally.
Sautee the onions with butter/olive oil until it sweats a little then add mushrooms.
When the mushrooms start to cook, put in the carrots and bell peppers. Continue cooking until the carrots start to soften.
After it is done, put it aside.
Now, put the marinated chicken into the pan and let it brown a little bit before mixing. Let it cook for about 7-10 minutes.
Then, mix together the chicken with the vegetables we put aside earlier.
If you have chicken stock in hand, use a cup of chicken stock and pour into the mix. If not, I use a powder chicken stock and put 2tsp and mix it with a cup of water.
Let it simmer for around 10 minutes and stir it so the chicken is cook evenly.
Cook until the sauce is thicken. Taste it, if you need more seasoning put the same spices for the marinated and adjust it to your taste buds.
You can serve this way but the extra step makes it taste even better. Put it in a Pyrex and grill it in the oven (top fire) 180 ° C for around 10 minutes.
If you feel like cheesin’ it, put shredded cheese on top of it and put back into the oven for 3-5 minutes.
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