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I named this dish Chicken with a Capital C because, in addition to onion, ginger, and garlic, it uses only spices that start with a C, which are normally the sweet spices.
Heat oil until hot, then saute onion until brown. Add ginger and garlic and saute for a minute to release the aroma. Add all the spices and saute for about 2 minutes. Add the chicken and brown on all sides. Add the salsa and salt to taste. Cover and simmer for 1/2 hour. Add a little water if the chicken becomes too dry.
This is meant to be a fairly dry dish. If there is a lot of liquid in the pan after 1/2 hour of simmering, remove the chicken and heat the liquid on high until most of it has evaporated and the sauce is quite thick. Return the chicken to the pan to coat thoroughly.
Serve with hot cooked rice and a side of vegetables.
In place of salsa, you can use 1/4 cup tomato sauce seasoned with cayenne pepper.
This recipe was provided by Mabel Menard from Chicago.