This Garlic & Celery Chicken isn’t a distinctly Jamaican recipe but I had a celery craving, so I got busy in the kitchen. (^^)

Garlic & Celery Chicken (8)

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.

Garlic & Celery Chicken (1)

Once they are dry, cut them in four and spread them out in a large bowl.

Garlic & Celery Chicken (2)

Sprinkle the salt, cayenne pepper and thyme evenly over the chicken and rub gently with your hands.

Garlic & Celery Chicken (3)

Throw in the onion, scallions, garlic and celery and mix thoroughly with your hands.

Garlic & Celery Chicken (4)

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).

Garlic & Celery Chicken (5)

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.

Garlic & Celery Chicken (6)

After this, spread the bell peppers and arrange the tomatoes evenly on top. Cover and allow to simmer for 5 more minutes.

Garlic & Celery Chicken (7)

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



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