Chicken Gallaba

Name: Chicken Gallaba
Ingredients: 24 ounces chicken breasts, cut into chunks and sauted; 1 cup green pepper, cleaned and sliced into strips; 1 cup red pepper, cleaned and sliced into strips; 1 cup onion, cleaned and sliced into strips; 1/2 cup zucchini, sliced (optional); 1 garlic clove, minced; 2 tablespoons parsley, chopped; 1 (16 ounce) can stewed tomatoes with juice; 5 tablespoons olive oil; 1 teaspoon Arabic seven spice; 1/2 teaspoon salt and pepper (Or To Taste)

11 ingredients

6 steps

Ingredients

24 ounces chicken breasts, cut into chunks and sauted
1 cup green pepper, cleaned and sliced into strips
1 cup red pepper, cleaned and sliced into strips
1 cup onion, cleaned and sliced into strips
1/2 cup zucchini, sliced (optional)
1 garlic clove, minced
2 tablespoons parsley, chopped
1 (16 ounce) can stewed tomatoes with juice
5 tablespoons olive oil
1 teaspoon Arabic seven spice
1/2 teaspoon salt and pepper (Or To Taste)

Directions

1

Mix the dry spices and pat into the chicken. (Begin with half the 7 spice and add the rest later as desired for additional flavor.)
2

Heat 2 tablespoons of olive oil in a Dutch oven. Brown the chicken uncovered on medium heat for about 1 minute on each side. Remove the chicken from the Dutch oven and set aside.
3

Set the heat to medium-low. Add the 3 remaining tablespoons olive oil to the same Dutch oven. When it is hot, add onions and pepper and cook till onion starts to brown.
4

Add everything else and stir well, cover and simmer over low heat for at least 30 minutes.
5

See to it that there is enough juice all the time. If the tomatoes are not juicy enough, and the liquid evaporates, add some hot water.
6

Serve with salad, rice and pita.