CHICKEN GALLABA

Chicken Gallaba

(Spicy Lebanese Stew)

Ingredients:

4 boneless skinless chicken breasts cut into 2 inches strips

4 tablespoons extra virgin olive

1 large red onion, thinly sliced

1/2 large yellow bell pepper, thinly sliced

1/2 large red bell pepper, thinly sliced

1/2 large green bell pepper, thinly sliced

4 oz. mushrooms, sliced

4 large carrots, sliced into thin rounds

Salt and fresh ground black pepper, to taste

3 garlic cloves, minced

4 oz. tomato paste

2 cups chicken stock

1 1/2 teaspoons paprika

1 teaspoon cayenne

1/2 tablespoon sumac

Juice of 1 small lemon

Directions:

Add extra virgin olive oil to a large skillet over medium heat.

Toss the chicken strips and lightly season them with salt and black pepper.

Sear the chicken strips for about 2 minutes.

Add the red onion, bell peppers, mushrooms, and sliced carrots.

Season the mixture and cook for 5-7 minutes more.

Add in the minced garlic, tomato paste, stock, lemon, paprika, sumac, and cayenne.

Stir and simmer for 10-15 minutes until the sauce has thickened.

Notes:

Serve with a side of rice, orzo, or pasta. Wrap it up in a pita for a sandwich. Bring some hummus to the party!

Chicken stock adds a level of richness that water cannot provide. I cheat a little more by subbing in a half-cup of dry sherry for a half-cup of the stock.

You can use whatever veggies you like in this dish. I like to add some broccoli to boost the nutrition and the color.