This Garlic & Celery Chicken isn’t a distinctly Jamaican recipe but I had a celery craving, so I got busy in the kitchen. (^^)
I was in the zone when I started to prep and I wrote the recipe as I went along. Believe it or not, I completely neglected to taste this until I turned off the heat. It was exactly what I wanted so I decided to share. Enjoy!
13 Chicken tenders
1 small onion (sliced length wise)
1/2 cup chopped scallion (green parts only)
5 cloves garlic (thinly sliced)
1/4 tsp thyme (dried leaves)
12 leaves of Chinese cabbage
(pakchoi – washed in vinegar water and cut into 2-inch pieces)
1/4 cup chopped celery
1 small bell pepper (julienned)
1 small tomato (sliced into 12)
1/4 tsp cayenne pepper (powder)
1 tsp salt
3 Tbsp olive oil
Clean and wash the chicken tenders in lemon juice briefly. Set them to drain until dry.
Once they are dry, cut them in four and spread them out in a large bowl.
Sprinkle the salt, cayenne pepper and thyme evenly over the chicken and rub gently with your hands.
Throw in the onion, scallions, garlic and celery and mix thoroughly with your hands.
Put the oil in a large pan on high heat and allow it to get hot. Scoop the entire mixture into the pan and stir fry with a wooden spoon until the chicken is cooked (about 10 minutes).
Add the Chinese cabbage evenly on top and reduce the heat to low. Cover the pan and allow it to steam for 5 to 7 minutes.
After this, spread the bell peppers and arrange the tomatoes evenly on top. Cover and allow to simmer for 5 more minutes.
It will spring some juices from the vegetables. This is where much of the flavor is. Serve with your favorite side or eat as is. Serves 4
GARLIC & CELERY CHICKEN