Simple Bhutanese Chicken Paa

Squezeed between Tibet, China and India, the little country Bhutan is also called the last and the only country in the world with traditional Himalayan Buddhist culture and rated as one of the most happiest countries.
The Kingdom of Bhutan is one of the most enchanting and most culturally preserved nations in the world. The charming traditional homes, whitewashed, wood-beamed houses, ornate carvings, decorated with fanciful designs, colorful painting certainly depicts the art and culture of the country and does appear to be a paradise on earth.

In a world where it often seems as if you can’t escape Starbucks, McDonalds, Pizza Hut or Burger King and other outside influences, you can escape them all in Bhutan! Local produce and eating local is the real mantra for the Bhutanese people.

A humble Bhutanese lunch

Bhutanese cuisine has a wide influence from its neighbouring countries,
however, it still holds its own distinctive feature: it’s less oily than Chinese and Indian dishes, and much spicier than most Tibetan food. Once you start exploring Bhutan, you will experience a variety of unique exotic dishes that will thrill your taste bud.
This cusine can be a bit overwhelming for those who are not so fond of spicy food. Chillies and Cheese are an integral part of Bhutanese cuisine and people of Bhutan cannot live without their chilies.

Being surrounded by the Himalayan mountain range and forests, people are most commonly seen using their own produce, pure organic green vegetables like spinach, chili, leafy garli, radish, cherry tomatoes.

This particular recipe is very simple and so quick to make, perhaps the most quick chicken recipe with least effort and minimum ingredients. Just with the use of fresh flavours of ginger, garlic, onions and chillies cooked together with chicken gives out the maximum flavour of this dish.

Follow the step by step recipe below


1 kg free range chicken cleaned and cut into medium pieces
1 big onion roughly chopped into big slices
2-3 tbsp chopped ginger and garlic
3-4 whole dried red chillies
4-5 fresh green chilies ( as per your taste)
1 medium green bell pepper ( optional)
1 tsp soy sauce ( optional, well I used it for color)
Salt and pepper to taste
2-3 tbsp cooking oil


1) Heat oil in a deep wide pan over medium heat to high heat. Add the onions, ginger-garlic and saute for 2-3 minutes. Now add the chicken and cook for 5-7 minutes.
2) Add the red chilies and soy sauce( optional), pepper and salt and saute for a couple of minutes then lower the heat, cover and let it cook until 70 -80 percent done.
3) Once the chicken is nearly cooked, add the green chilies and green peppers( optional). Give a quick stir so that all are well combined, add a little water to avoid the chicken from getting stuck on the bottom of the pan. Cover again and let it cook for 3 minutes.
4) Remove the lid and check, if you see the water of the chicken dries up and oil seperated, that means your chicken is done. Garnish with some fresh chopped coriander leaves.

This is best enjoyed hot with red rice.

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