Suzanne's Chicken

>> 5.19.2010

Last year, we had the opportunity to have an exchange student. She was from Cameroon and we learned so many things from her. It was an awesome experience that I would highly recommend! She taught me how to make one of her favorite chicken dishes. This has become a staple at our home, not only is it very yummy but it is easy to prepare and uses all fresh ingredients. (She said once while watching me use canned tomato sauce that no one from Africa trusts food that they can't see.) :) Here is what you'll need:

*2 boneless skinless chicken breasts cut into strips
*Olive Oil (enough to coat your pan)
*About 10 large tomatoes, quartered
*2 cloves of garlic, minced
*1 onion, chopped
*1/2 cup chopped parsley
*2 carrots cut into thin strips
*Seasoning of choice for the chicken (she used garlic salt and season all, but we prefer to use other things)
*Hot sauce

(Unfortunately, she was a very good cook and just added "dashes" and seemed to cook by smell. It was fun to watch, but difficult to duplicate. Here is what I do, my husband claims he can't tell the difference.)

Begin by quartering your tomatoes and chopping your onion and throwing them both right into a medium sized pot. Turn the heat to medium and just cook them down, stirring occasionally. Season your chicken strips with your seasoning of choice. Fry them in the olive oil in a large pan and set aside. Cook the garlic in the remaining olive oil until fragrant. Add carrots and parsley and cook for a couple of minutes. By this time your tomatoes and onion should be cooked all the way down to a "sauce" texture. Pour the sauce into the pan and mix well. Add the chicken back in also. Season with salt and hot sauce to your liking and simmer on low until the carrots are cooked through. Serve with pasta or rice. I really like this dish with coconut rice and a green salad. Enjoy!

This post is part of Real Food Wednesdays at Kelly the Kitchen Kop



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