2 tablespoons olive oil, divided
1 tablespoon red chili powder
4 cloves garlic, divided
1 cup liquid chicken broth
4 cups cooked, cooked chicken breast
1 teaspoon salt and pepper to taste
In a griddle or 2 quarts oil, heat 1 tablespoon of oil and saute 1 1/2 tablespoons of garlic for approximately 1 minute, or until very aromatic.
Add the remaining oil and stir-fry 2 cups of chicken until well browned, or all of the liquid is absorbed. Continue heating the remaining flour in a large saucepan until it begins to thicken, then add the chicken and thicken until all moisture is absorbed and mixture is rubbery, then reduce heat and simmer, uncovered, for 20 minutes to 1 hour or until all liquid is absorbed and chicken and liquid is no longer pink inside.
⭐ ⭐ ⭐ ⭐ ⭐