4 skinless, boneless chicken breast halves
1 medium onion, peeled and sliced
1 medium head cabbage, chopped
1/2 pound carrots, chopped
1 celery stalk, torn
2 cups oil for frying
1 (16 ounce) can diced green chile peppers, drained
2 cups water
2 tablespoons jalapeno pepper, seeded and chopped
1 (5 ounce) can mixed green chile peppers, drained
1 (2.25 ounce) can harissa, divided (or to taste)
2 tablespoons dried minced onion
1 tablespoon dried parsley
In a large bowl, whisk together chicken, vegetables and green chile peppers.
Place carrots and celery in another large bowl.
Add half of the oil; mix together and drizzle over chicken mixture. Add water, green chiles, chile peppers and harissa.
Heat oil in a large heavy skillet over medium heat. Fry chicken, turning chicken once, until golden brown and evenly brown on both sides. Transfer to a platter.
Meanwhile, in a large saucepan over medium heat, add 1/2 cup water. Mix together with 2 tablespoons lemon-lime-lime soda and 1 (4 ounce) can diced green chile peppers. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until peppers are tender, 5 to 10 minutes. Transfer chicken mixture to a serving dish and sprinkle with parsley and chili powder. Heat mixture, stirring occasionally, to a deep-fry temperature of about 375 degrees F (190 degrees C).
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