Aromatic Pepper Chicken
|Garlic||4 Clove (20 gm)|
Remove any excess fat from the chicken pieces.
You can use any pieces that you prefer all breasts, all legs or half of each.
Wash each bit well then pat with the cloth.
Sieve the flour onto the plate.
Mix in the salt.
Lay each piece of chicken in it and see that it is coated evenly.
At places where it is patchy, sprinkle some more flour on and dust the extra off.
Divide the pepper into four bits.
Sprinkle one bit on each piece and press it in.
Pour the oil into the pan.
You should have about 1 1/2 inches of it.
Heat it to medium hot.
Drop in the bay-leaf and garlic.
Fry 1 minute.
Gently slip in each piece of chicken.oil Let it fry on medium heat for about 7 minutes then with the tongs or two forks, turn it over.
Keep on doing this till the chicken is cooked through and golden brown.
Drain it from the oil and serve it with some lemon juice sprinkled over each piece.
If you want to avoid the extra calories, cook the chicken like this: In step 4, pour only about 2 -2 1/2 tablespoons of oil into the pan.
Fry the chicken on both sides till it is a light brownish then add 1/4 cup of water, cover and cook till the chicken is tender.
This should take about 30 minutes.
After about 20 minutes of cooking time, open the pan and if there is too much liquid, continue to cook with the cover off.
Remember to squeeze the lemon juice over to finish the recipe.