This is a simple appetizer, a little tangy, and spicy. But you pair it with a nice white wine, that's when the magic happens!
What you need: Serves 4-6 as appetizer
For the coating:
2 lb boneless chicken cut into 2 inch pieces
3 Tbsp all purpose flour
1 Tbsp corn flour
1 egg or 2 Tbsp milk
Salt and pepper to taste
2 tablespoons olive oil
1 medium onion, cut into wedges
1 green pepper, cut into strips
1/4 cup finely chopped cilantro
1 tsp finely chopped green hot chilies
1/4 tsp turmeric
1/4 tsp pepper powder
2 lb boneless chicken cut into 2 inch pieces
3 Tbsp all purpose flour
1 Tbsp corn flour
1 egg or 2 Tbsp milk
Salt and pepper to taste
2 tablespoons olive oil
1 medium onion, cut into wedges
1 green pepper, cut into strips
1/4 cup finely chopped cilantro
1 tsp finely chopped green hot chilies
1/4 tsp turmeric
1/4 tsp pepper powder
1 tsp lime juice
Salt to taste
Salt to taste
Preheat the oven at 400 degree F. Mix the flours, salt and pepper together in a shallow dish. Dip the chicken in another bowl of egg wash or milk. Next coat chicken evenly in flour mixture. Place on a baking sheet, and bake for 25 minutes or until they are golden brown.
Heat a skillet over medium-high heat. Pour in the olive oil, don't let it smoke, add onion and bell peppers to skillet; cook and stir 2 to 3 minutes.Add in the chopped chilies, garlic, and cilantro.
After a minute, toss in the baked chicken. Add turmeric, pepper and salt, then, reduce heat to low; Saute the mixture until they are well blended. Top if off with a tsp of lime juice, and chopped cilantro for garnish, serve hot. Enjoy!
