Food Auntie

Pepper Chicken
Cut chicken into large chunks. We used 7 big cups of chicken
7 teaspoons olive oil
2 large onions – Sliced thin
Cinnamon Sticks – 1 stick, 1 ½ inches broken up
Whole Cloves – ½ teaspoon
Fennel – ½ teaspoon
2 large jalapeno peppers, cut in thin strips
Garlic and Ginger Paste – to make the paste, use about 7 ½ cloves & 1 tablespoon of ginger (1 square inch of ginger). Put it all in the blender, add a little water. Make paste (think texture like hummus) editor's note: You can buy this pre-made at most Asian grocery stores.
2 teaspoons turmeric
2 tablespoons crushed black pepper
2 teaspoons salt

Heat olive oil in large saute pan

First add cinnamon, and let it change colors
Add cloves and fennel
Then add onions, then peppers
On high heat, wait for onions to be light brown.
Add chicken
Add about 3 tablespoons of garlic and ginger paste (about tablespoon for every 2 cups of chicken)
Add turmeric powder and crushed black pepper

Mix (Carefully)

Add salt

Cover and turn heat down to medium
Cook about 10-15 minutes (covered)
Stir occasionally
May need to add 1 tablespoon more of pepper about 10 minutes in for darker color
Turn up heat to high because trying to get the water out. (If you want the gravy, that’s okay too)
Each piece of chicken should be coated. Keep stirring until it is that way
Cook another 10-15 minutes on high until water evaporates
You can tell by the smell that there is a right amount of salt and cinnamon and pepper. It smells peppery with cinnamon and the perfect amount of salt
When it is done cooking, it will be a gravy consistency