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Second course
Chili chicken

Chili Chicken

Spicy, juicy, aromatic, and packed with warm seasonings! This chili chicken is loaded with spices, and anyone who loves heat will get the full effect of its bold, fragrant blend, with chili playing the lead. It's a one-of-a-kind flavor you won't soon forget!

Julia

Recipe author

Composition / ingredients

Servings:

Chicken

Onion

Chili pepper

Bell pepper

Vegetable oil

Tomatoes

Garlic

Vinegar (9%)

Mustard (seeds)

0.25

Ground coriander

Cardamom

Cloves

Ground cinnamon

Ground ginger

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 47 % 14 g

Carbohydrates 13 % 4 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Any cut of chicken works for this dish. I used thighs, which keep it juicier. Use any neutral, odorless vegetable oil. Adjust the amount of chili to match how much heat you want.
Step 2:

In a small bowl, combine the spices: coriander, cardamom, ginger, cinnamon, and crushed cloves.
Step 3:

Rinse the chicken, pat it dry, and cut it into small pieces with a sharp knife.
Step 4:

Sprinkle the chicken with the vinegar and season with salt. Add the spice blend and toss to coat thoroughly.
Step 5:

Cover the chicken with plastic wrap and let it marinate for 20 minutes.
Step 6:

Heat a little vegetable oil in a skillet and add the chicken pieces. Fry until golden brown, stirring now and then. Then lower the heat and keep cooking until the chicken is tender.
Step 7:

Peel and rinse the onions, then slice them into thin half-rings. Peel the garlic and grate it on a fine grater or mince it.
Step 8:

Rinse both peppers and remove the seeds. Cut the bell pepper into medium pieces and the chili more finely.
Step 9:

Remove the chicken from the pan. In the spiced juices left behind, sauté the onion and garlic over moderate heat, adding a little vegetable oil and the mustard seeds. Keep stirring so the onion doesn't burn.
Step 10:

Once the onion is soft, add the tomato, rinsed and cut into small pieces, and stir. Simmer for about 5 minutes.
Step 11:

Add the chili and bell pepper to the pan and stir. Simmer for another 5 minutes.
Step 12:

Stir the spicy vegetable mixture together with the chicken.
Step 13:

Simmer over medium heat for 5–7 minutes.
Step 14:

Serve the chili chicken hot with any side you like: rice, pasta, or potatoes. Enjoy!

I'm not usually one for spicy food, but this blend of seasonings won me over. The chicken came out delicious and incredibly fragrant!
Use an oil with a high smoke point for frying. Every oil is good only up to a certain temperature — its smoke point, above which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they contain lots of unfiltered organic particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.
Since everyone's tolerance for salt, bitterness, heat, and spice is different, always adjust the seasonings to your own taste. If you're using chili for the first time, remember it's easy to overdo.