20-some odd years ago I did cook but it was mostly limited to fairly simple things – chili, soup, pizza, a few others. Lots of food came out of boxes or cans. And then I had a friend visit for a few days and taught me one of her favorites. Between this and the naan that we made it took most of the afternoon and made a wonderful meal for my roommate, his girlfriend and my fiance (now wife).
You can scale this up pretty quickly and you can use bone-in or boneless chicken or a mixture of both. Using bone-in gives gelatin which adds extra texture.
There’s a lot of goodness left over when you’re done with the chicken. I usually let it sit in the fridge for a day or two and then make a bit of a spicy soup: add some water and bring to a boil. Add a cup of dried rice and bring to a simmer for about 20 minutes. Add some diced chicken and frozen peas and allow to heat up for about 5 minutes.
- 3 tbsp vegetable oil
- 2 onion, diced
- 6 cloves of garlic, diced finely
- 1 tbsp cumin
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp dry mustard
- 1 tsp black pepper
- ½ tsp ground cloves
- ½ tsp turmeric
- ½ tsp cayenne pepper
- ¼ tsp cinnamon
- 2 tbsp coriander
- 1 cup water
- 3 jalapeno peppers, seeded and diced
- 3 lb chicken
- ½ cup white vinegar
- Heat oil in heavy pot. Add onions and cook until they turn brown.
- Add garlic and cook for another 30 seconds.
- Add remaining dry spices and cook until fragrant, about another 30 seconds.
- Add vinegar and peppers and carefully bring to a boil.
- Add chicken and water and reduce heat to a simmer. Cook about an hour or until meat falls off the bone.