Black Pepper Chicken
Ingredients:
- 500 grams chicken thighs, cut into pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large green chilies, sliced
- 2 red curly chilies, sliced
- 2 large red chilies, sliced
- 12 bird’s eye chilies (adjust according to heat preference)
- 4 packets black pepper sauce (I use Saori Black Pepper Sauce)
- 1 cup hot water
- Salt, pepper, sugar, and seasoning to taste
- Oil for sautéing
Instructions:
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Sauté the Aromatics:
- Heat a splash of oil in a pan over medium heat. Add the minced garlic and sauté briefly until fragrant.
- Add the diced onion and continue to sauté until the onion becomes translucent and aromatic.
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Incorporate the Chilies:
- Add all the sliced chilies (green, red curly, red large, and bird’s eye) to the pan. Cook until the onions are softened and the aroma of the chilies becomes noticeable.
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Cook the Chicken:
- Introduce the chicken pieces to the pan and stir-fry until the chicken changes color and is no longer pink.
- Pour in 1 cup of hot water and bring the mixture to a near-boil. Allow it to simmer gently.
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Add the Black Pepper Sauce:
- Once the water is almost boiling, stir in the black pepper sauce. Mix well to ensure the sauce evenly coats the chicken.
- Season with a pinch of salt, pepper, and a small amount of sugar to balance the flavors. Adjust the seasoning according to your taste, and add a touch of mushroom broth or other seasoning if desired.
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Simmer and Reduce:
- Reduce the heat to low and let the chicken simmer for approximately 1 hour, or until the sauce has thickened and the flavors have fully infused into the chicken.
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Final Touches:
- When the sauce has reduced to your desired consistency and the chicken is tender, turn off the heat.
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Serve and Enjoy:
- Transfer the Black Pepper Chicken to a serving dish. Serve hot and enjoy with steamed rice or your favorite side dish.
Note: The thickness of the sauce and the amount of seasoning can be adjusted based on your personal preference. Feel free to tweak the recipe to suit your taste!
