Chicken Gallaba Recipes

CHICKEN GALLABA

Chicken Gallaba image

This delicious Lebanese dish is common in the Detroit area but the recipe is hard to find. It is not overly spicy and wonderful served with Lebanese Rice and Pita. It is one of the best dishes on the menu at Al Ameer restaurant in Dearborn!

Provided by Angelin

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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

Chicken Gallaya image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients

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.

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