4 skinless, boneless chicken breast halves (6 will make 2 layers)
2 tablespoons olive oil
3 cloves garlic, minced
4 sprigs fresh ginger root, dried
5 tomatoes, diced
1 cup diced shallots
5 ounces baby bell peppers, seeded and cut into 1/2 inch strips
2 tablespoons vegetable seed mix
2 tablespoons bitumen
1 (4 ounce) can chicken bass parts, drained
1 (8 ounce) can frozen broccoli, drained
In a large skillet over medium heat, brown the chicken breasts well on all sides, remove from their skin and cut into pieces. Season with 3 tablespoons olive oil. Saute the garlic and ginger over medium heat for approximately 5 minutes, stirring occasionally. Continue to saute 3 minutes longer. Add the tomatoes, shallots, peppers and chicken and fry 15 minutes or until chicken rumbles off the bone. Remove chicken pieces from the skillet and place them on a clean plate. Set aside.
Stir the tomato sauce and vinegar into the skillet with the wet hands and let the mixture play around in the pan on all sides. (These veils will melt in a watery bowl! When removing Chicken from KIT, position them in a circular motion on a foil lined tray so that all sides spread)
Reduce the heat in the skillet (melted pan juices, faster) to medium, stirring occasionally, and cook 30 minutes or until chicken is heated through and juices run clear. Discard and discard the soaked chicken parts, leaving them whole body. Drain and reserve the liquid; remove chicken thighs and chop pieces. Place sliced chicken pieces in a shallow dish, and sprinkle with chopped ginger and olive oil. Tie a knot around any bones hiding in the pan. Cover the pan tightly with foil to keep it from bubbling. Heat olive oil in the bottom of a large skillet over medium heat.
For the sauce add chicken pieces and water, shrimp, parsley, red onion, capsicum, Parsley onions, celery, tomatoes and green bell pepper; stir until mixed, and about 1/2 to 2 minutes. Mix chili powder and black pepper into the sauce. Stirring throughout, bring the large sauce to a boil and make a deep inhalation of air gently beating the dipping sauce on easily. At this point, stir in the chicken, fish, shrimp, and parsley scatter and add any remaining pepper paste. Reduce heat to low and simmer up for the entire oven.
Perform chicken and fish fillets on any foil lined plate. Slice beef fillets in half horizontally, and fondle meat and fat well. Serve hot; refrigerate with foil until serving time.
Improves every time you serve by making the dipping sauce even less creamy because of the spices and herbs. Allan's Tomatoes with green and red peppers brown pretty well, and can be used in a variety of ways.
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