Type what you have

Ingredients

• ✓ black peppercorn
• bird's eye chile
• scallion
• sugar
• soy sauce
• rice vinegar
• wonton wrapper
• salt
• soy sauce
• tapioca starch
• fish sauce
• sugar
• soy sauce
• water chestnut
• shrimp
• ground pork
• cilantro
• salt
• garlic
• garlic
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
2. 2 Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
3. 3 Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
5. 5 Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
6. 6 Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

By Toi

Ingredients

• ✓ black peppercorn
• tamari
• garlic
• white sugar
• salt
• beef filet
• butter

Instructions

1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla

Ingredients

• ✓ black peppercorn
• tenderloin steak
• butter
• shallot
• cognac
• red wine
• beef broth
• heavy cream

Instructions

1. 1 Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
2. 2 Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
3. 3 Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
4. 4 Pour cream sauce over steaks.

By vaaccess

Ingredients

• ✓ black peppercorn
• apple cider vinegar
• salt
• brown sugar
• mustard powder
• ice cube
• pork chop

Instructions

1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Ingredients

• ✓ black peppercorn
• ramp
• olive oil
• lemon zest
• salt
• apple cider vinegar
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ black peppercorn
• corned beef brisket
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic
• bay leaf

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ black peppercorn
• garlic
• salt
• olive oil
• pork tenderloin
• red bell pepper
• white wine
• lemon

Instructions

1. 1 With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. 2 With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. 3 Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. 4 Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. 5 Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

By Stuart Miller

Ingredients

• ✓ black peppercorn
• lamb meat
• cabbage
• water
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ black peppercorn
• chicken thigh
• garlic
• bay leaf
• soy sauce
• white vinegar

Instructions

1. 1 Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
2. 2 Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

By michellekay

Ingredients

• ✓ black peppercorn
• beef roast
• soy sauce
• beef bouillon
• bay leaf
• rosemary
• thyme
• garlic powder
• bread

Instructions

1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

Ingredients

• ✓ black peppercorn
• filet mignon steak
• salt
• butter
• olive oil
• beef broth
• heavy cream

Instructions

1. 1 Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. 2 Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
3. 3 Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

By goodeets7

Ingredients

• ✓ black peppercorn
• red potato
• corned beef brisket
• onion flake
• pickling spice
• caraway seed
• green cabbage
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D

Ingredients

• ✓ black peppercorn
• cumin seed
• fennel seed
• coriander seed
• barbecue sauce
• brown sugar
• irish stout beer
• sweet onion
• garlic
• paprika
• salt
• chili powder
• pork butt roast

Instructions

1. 1 Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
2. 2 Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
3. 3 Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
4. 4 Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

By JuneBug

Ingredients

• ✓ black peppercorn
• kosher salt
• brown sugar
• garlic
• mustard
• water
• balsamic vinegar
• olive oil
• lemon juice
• ice
• pork chop
• olive oil
• garlic
• black pepper
• red chile pepper

Instructions

1. 1 Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
2. 2 Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
3. 3 Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

By June Brown

Ingredients

• ✓ black peppercorn
• top round steak
• kosher salt
• butter
• sage
• thyme
• rosemary
• brandy
• veal demi glace
• heavy cream
• roux

Instructions

1. 1 Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
2. 2 Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
3. 3 Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

By Tina Franco

Ingredients

• ✓ black peppercorn
• chuck roast
• all-purpose flour
• vegetable oil
• potato
• onion
• carrot
• mushroom
• beer
• beef broth
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
2. 2 Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
3. 3 Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
4. 4 Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

By JuleCat

Ingredients

• ✓ black peppercorn
• chicken drumstick
• buttermilk
• vegetable oil
• maple syrup
• sea salt
• taco seasoning
• garlic
• paprika
• cayenne pepper
• liquid smoke
• vegetable oil

Instructions

1. 1 Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3. 3 Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
4. 4 Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.

By GioiaFive

Ingredients

• ✓ black peppercorn
• chicken foot
• rotisserie chicken carcass
• carrot
• celery
• onion
• thyme
• garlic powder
• salt
• black pepper
• bay leaf
• water

Instructions

1. 1 Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
2. 2 Strain through a colander lined with cheesecloth.

By Teri Scott

Ingredients

• ✓ black peppercorn
• pork chop
• russet potato
• butter
• olive oil
• garlic
• salt
• parsley
• rosemary
• sage
• thyme
• mushroom
• sherry
• cornstarch
• water

Instructions

1. 1 Press crushed pepper corns onto each side of pork chops.
2. 2 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
3. 3 Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
4. 4 Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
6. 6 Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.

By Idahoan

Ingredients

• ✓ black peppercorn
• chicken
• white vinegar
• soy sauce
• ginger root
• garlic
• bay leaf

Instructions

1. 1 Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
2. 2 Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
4. 4 Serve chicken hot and drizzle with strained sauce.

By Liza Cranis

Ingredients

• ✓ black peppercorn
• cedar plank
• salt
• salmon fillet
• olive oil
• red onion
• lemon

Instructions

1. 1 Submerge cedar plank in water; soak 12 hours to overnight.
2. 2 Preheat an outdoor grill for high heat. Place prepared plank on the grill; sprinkle with salt. Cover grill; heat plank until dry, 2 to 3 minutes. Reduce the grill temperature to medium heat.
3. 3 Rub salmon with oil; arrange on the plank. Top salmon with onion, lemon slices, and peppercorns.
4. 4 Cook on the preheated grill, covered, until salmon is opaque and easily flakes with a fork, 10 to 12 minutes.

By SWIZZLESTICKS

Ingredients

• ✓ black peppercorn
• sweet onion
• tomato
• carrot
• green bell pepper
• turnip
• olive oil
• celery
• parsley
• garlic
• clove
• bay leaf
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
4. 4 Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
5. 5 Strain broth into a large bowl, reserving vegetables for another use.

By Tom West

Ingredients

• ✓ black peppercorn
• chicken breast
• chicken stock
• orange
• prune
• date
• currant
• clove
• mace
• white sugar
• rose water
• white wine

Instructions

1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Ingredients

• ✓ black peppercorn
• soy sauce
• balsamic vinegar
• brown sugar
• sesame oil
• garlic
• ginger
• sirloin steak
• salt
• scallion
• red bell pepper
• curly endive
• radicchio

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
3. 3 Press peppercorns into both sides of steak and season with salt.
4. 4 Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
5. 5 Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

By Ashley Delilah Lane

Ingredients

• ✓ black peppercorn
• white wine
• cinnamon stick
• coriander
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ black peppercorn
• fish head
• fish bone
• fish trimming
• butter
• leek
• carrot
• celery
• white wine
• water
• bouquet garni
• lemon

Instructions

1. 1 Wash fish in cold water and drain well.
2. 2 Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
3. 3 Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

By TerryWilson

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• brown sugar
• bay leaf
• rosemary
• thyme
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a large stockpot.
3. 3 Stir in salt and brown sugar until dissolved; return to a boil.
4. 4 Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce heat to medium-low and simmer for 15 to 20 minutes.
5. 5 Remove from the heat and let cool completely before using.
6. 6 Place thawed turkey into a large non-reactive container. Pour in cooled brine.
7. 7 Pour in enough cool water to cover turkey with liquid. Refrigerate 8 to 12 hours.
8. 8 Remove turkey from brine and let sit on counter for about 2 hours.
9. 9 Follow your favorite recipe to cook your turkey.

By Eric

Ingredients

• ✓ black peppercorn
• salt
• pork tenderloin chop
• olive oil
• wild blueberry
• balsamic vinegar
• sugar
• water
• cornstarch

Instructions

1. 1 Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
2. 2 Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
3. 3 Serve pork with accompanying glaze.

By Baker

Ingredients

• ✓ black peppercorn
• chicken stock
• garlic
• bay leaf
• onion
• carrot
• celery
• thyme
• salt
• italian seasoning
• celery leaf
• black pepper
• egg noodle
• corn
• chicken
• heavy cream

Instructions

1. 1 Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
2. 2 Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
3. 3 Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

By Amanda Hutton

Ingredients

• ✓ black peppercorn
• vegetable oil
• chicken
• tomato
• ginger paste
• serrano chile pepper
• salt
• water

Instructions

1. 1 Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
2. 2 Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

By nausheen