CHICKEN AND CHIVES IN A TOMATO JALAPENO STEW (GF)

CHICKEN AND CHIVES IN A TOMATO JALAPENO STEW | makes 4 servings |

INGREDIENTS

  • 8 chicken thighs, with skin
  • 3 plum tomatoes
  • 2 jalapeños 
  • 6 cloves of garlic
  • 1 small onion
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp curry powder
  • salt
  • 6-8 chives

STEPS

  1. heat up a pot and a pan
  2. in your pot, add some olive oil
  3. toss in some roughly chopped onion and whole smashed garlic cloves (be generous with the garlic)
  4. once the onion and garlic start to brown, toss in a little bit of turmeric powder, a little bit of garam masala, and then some curry powder
  5. toss in a few quartered tomatoes, some large halved jalapeños, and add a little bit of water
  6. taste and salt accordingly, now cover it up and let it stew
  7. in your pan, add some butter and heat to the point just before the butter begins to brown
  8. add your chicken thighs, skin down and cook for a few minutes
  9. toss in a few whole smashed garlic gloves
  10. flip the chicken and season (salt and pepper)
  11. once your chicken is 85% cooked, take it out and add them into your pot, making sure the stew covers them (pour in the butter/chicken juices as well)
  12. cook for another couple of minutes (the internal temp of your chicken should be around 170F)
  13. chop some chives and garnish