GEERA CHICKEN

Pepper mouth should be my middle name! Sometimes after a long day I crave some dry peppery GEERA chicken with hot rice and some cucumbers on the side!

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Usually when cooking geera chicken Trinidadians prefer to use chicken neck, back or any bony pieces. I am a fan of bony pieces of chicken to be honest. Chicken breast is usually a NO NO for me but that’s the only thing hubby eats so my freezer tends to have lotssss of chicken breast lol.

For his recipe I used chicken chunks. One thing I absolutely love in geera chicken is onions! Yum!…so here’s my recipe…my version of geera chickenπŸ˜€πŸ‡ΉπŸ‡Ή

INGREDIENTS

  • 1 lb chicken chunks
  • 2 finely chopped chadonΒ beni leaves
  • 2 cloves grated garlic
  • 1 small Onion chopped
  • 1 finely chopped hot pepper
  • 1 tbsp J.G.M Products medium hot curry
  • 1 tsp J.G.M Products amchar massala
  • 2 tbsp J.G.M Products roasted geera
  • Salt to taste
  • 1 tbsp vegetable oil

METHOD:

  1. Wash and season chicken chunks with chadon beni, garlic and salt.
  2. Add curry, amchar massala, 1 tsp of the GEERA and mix thoroughly. Set aside to marinate for roughly 1 hour (the longer the better though)
  3. Heat oil in pot over medium heat.
  4. Add chopped hot pepper and onions and sautΓ©.
  5. Add seasoned chicken and water (enough to ensure the meat does not stick). Cook for approx. 3-4 mins.
  6. When the chicken is almost finished, add the rest of the geera. Mix thoroughly.
  7. I like a dry geera chicken so I usually let most of the water evaporate.
  8. TIME TO EAT! πŸ˜€
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Season chicken and set aside to marinate
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The only brand I use!…JGM ProductsπŸ˜€
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The aromas when the seasoned chicken is added to the hot oil are amazing!
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GEERA chicken with rice and cucumbers

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