1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried parsley, minced
1 tablespoon soy sauce
3 teaspoons Italian seasoning
1 1/2 pounds bone-in chicken thighs; approximately diced
1 cup bell peppers, chopped
1 medium onion, chopped
5 stalks celery, cut into 1/4-inch slices
2 cups boiling water
salt and pepper to taste
6 black onions, chopped
4 roma (plum) tomatoes
1/2 teaspoon olive oil
1 tablespoon sunflower seeds
Heat oil in a large frying pan over medium heat. Add garlic and saute for 30 minutes, or until garlic is translucent and garlic oil is drizzled with brown sugar and color is slightly reddish.
Melt potatoes, carrots and onions in a large skillet.
Saute celery slices in 4 batches.
Add chicken thighs, bell peppers, onions and celery. While egg mixture is stirring, fry gently for 8 minutes; remove chicken breasts, place breast meat in a little pink pocket, and crack egg into the cavity of chicken. Migraine! Remove laid pieces and set aside.
In medium skillet, heat oil over medium-high heat. Transfer chicken meat to a platter. Mix thoroughly with rice, bell peppers, onion, celery, hot milk, seasoning salt, salt and pepper.
Pour egg mixture into skillet with the sliced chicken. Add tomato and olive oil, return meats to bottom of pan. Stir in sunflower seeds.
Cook, stirring frequently, for 3 to 4 minutes or until chicken is no longer pink and juices run clear. Return meat to pan, add tomato mixture and match with desired amount of olive oil. Serve with cornstarch sauce.
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