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There is no set recipe for this. This is a food that has been passed along my family. It is very unspecific, so please bear with me!
As much boiled DARK chicken meat as you want.
tomatoes (or if you prefer, low carb, no sugar canned whole)
tomato flavored chicken bouillion
garlic powder to taste
green olives (THIS is the key!)
white or yellow diced onions (optional)
chili powder or red pepper flakes, any hot
(optional)
Boil the chicken, rip off the skin, shred from bone. Add shredded chicken to large pan or stir fry skillet. As many grated tomatoes as you feel necessary. If they are canned you grate, if fresh you grate minus the skin. (you can always roast those skins in the oven for another recipe) Add to pan. Add the garlic or garlic salt. And bouillion. It's a "to taste" kind of thing. *Also a key* Add the hot and onion if you chose this option. You let this simmer to reduce. The last 2 minutes of simmering you add the green olives.
This is usually a recipe that is put over rice or in a tortilla. I don't do either obviously, but my housemates do. I like to eat over plain lettuce, as a hot salad.
Also, you can make cabbage in this same fashion, minus the chicken, cooked to still slightly crisp.
I'm sorry this isn't specific, but it isn't a written recipe in my family until right now! Any comments or questions let me know.....
[/b]
There is no set recipe for this. This is a food that has been passed along my family. It is very unspecific, so please bear with me!
As much boiled DARK chicken meat as you want.
tomatoes (or if you prefer, low carb, no sugar canned whole)
tomato flavored chicken bouillion
garlic powder to taste
green olives (THIS is the key!)
white or yellow diced onions (optional)
chili powder or red pepper flakes, any hot
(optional)Boil the chicken, rip off the skin, shred from bone. Add shredded chicken to large pan or stir fry skillet. As many grated tomatoes as you feel necessary. If they are canned you grate, if fresh you grate minus the skin. (you can always roast those skins in the oven for another recipe) Add to pan. Add the garlic or garlic salt. And bouillion. It's a "to taste" kind of thing. *Also a key* Add the hot and onion if you chose this option. You let this simmer to reduce. The last 2 minutes of simmering you add the green olives.
This is usually a recipe that is put over rice or in a tortilla. I don't do either obviously, but my housemates do. I like to eat over plain lettuce, as a hot salad.
Also, you can make cabbage in this same fashion, minus the chicken, cooked to still slightly crisp.
I'm sorry this isn't specific, but it isn't a written recipe in my family until right now! Any comments or questions let me know.....
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