Best Chicken Gallaba Recipes

Chicken Gallaba image

Provided by Angelin

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

24 ounces chicken breasts, cut into chunks and sauted
1 cup green pepper, cleaned and sliced into strips
1 cup red pepper, cleaned and sliced into strips
1 cup onion, cleaned and sliced into strips
1/2 cup zucchini, sliced (optional)
1 garlic clove, minced
2 tablespoons parsley, chopped
1 (16 ounce) can stewed tomatoes with juice
5 tablespoons olive oil
1 teaspoon Arabic seven spice
1/2 teaspoon salt and pepper (Or To Taste)

Steps:

Mix the dry spices and pat into the chicken. (Begin with half the 7 spice and add the rest later as desired for additional flavor.)
Heat 2 tablespoons of olive oil in a Dutch oven. Brown the chicken uncovered on medium heat for about 1 minute on each side. Remove the chicken from the Dutch oven and set aside.
Set the heat to medium-low. Add the 3 remaining tablespoons olive oil to the same Dutch oven. When it is hot, add onions and pepper and cook till onion starts to brown.
Add everything else and stir well, cover and simmer over low heat for at least 30 minutes.
See to it that there is enough juice all the time. If the tomatoes are not juicy enough, and the liquid evaporates, add some hot water.
Serve with salad, rice and pita.

Nutrition Facts : Calories 338, Fat 22, SaturatedFat 4.6, Cholesterol 72.6, Sodium 238.6, Carbohydrate 10.4, Fiber 2.4, Sugar 5.6, Protein 25

Chicken Gallaya image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 8

2 pounds boneless, skinless chicken breast, cubed
1/4 cup olive oil vinaigrette or Italian salad dressing
1/2 cup diced carrots
1/2 cup diced yellow onion (white will do)
1/3 cup diced tomato
1/3 cup diced colored peppers (add jalapeño if spicy is desired)
1/3 cup sliced mushrooms
Cooked long-grain rice, for serving

Steps:

In a large skillet on medium-high heat, add the chicken, dressing, carrots and onions.
Sauté until the chicken is almost fully cooked (when pieces are no longer soft and pink).
Add the tomato and stir for 1 to 2 minutes. Add the peppers and mushrooms and mix for 1 minute.
Serve with the rice.

Lemony Sumac Grilled Chicken Breasts with Fattoush image

Provided by Elena Besser

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons garlic powder
1 tablespoon plus 1 teaspoon ground sumac
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
2 tablespoons plus 1 teaspoon red wine vinegar
1 cup extra-virgin olive oil
4 boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds total), removed from the refrigerator 30 minutes before cooking
3 medium vine-ripe tomatoes, cut into 1-inch dice (about 2 cups)
2 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces on a bias (about 1 1/2 cups)
1 small red onion, thinly sliced (see Cook's Note)
1/2 cup roughly chopped pita chips
1/2 cup chopped flat-leaf parsley leaves and tender stems

Steps:

In a large bowl, whisk together the garlic powder, 1 tablespoon sumac, 2 teaspoons kosher salt, a few cracks of pepper, the zest of 2 lemons, the juice of 1 lemon, 2 tablespoons vinegar, and 1/2 cup of the olive oil.
Pat the chicken dry and cut each breast in half horizontally. Add to the marinade and turn to coat evenly. Let marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
Preheat a grill or grill pan over high heat.
Combine the tomatoes, cucumbers, and onion in a colander or sieve inside of another large bowl to drain any excess liquid from the tomatoes. Season with salt and toss to combine.
In a large mason jar, combine the remaining 1 teaspoon sumac, juice of 1 lemon, 1 teaspoon vinegar, and 1/2 cup olive oil. Add salt and pepper, to taste. Cover and shake to combine.
Grill the chicken over high heat until grill marks form and the chicken is cooked through, 2 to 3 minutes per side. Transfer to a plate to rest.
Add the pita chips to the dressing if there's room in the jar and shake to combine. Otherwise, toss the pita chips with the dressing in a medium bowl.
Wipe out the tomato juices from the large bowl, add the salad, parsley, pita chips, and dressing, and toss to combine.
To plate, top the grilled chicken with fattoush and enjoy!