Liberian Chicken Gravy
Liberian Chicken Gravy - African Stew with lots of flavor, chicken and seafood. Oh, refrain from eating the whole thing!
Servings 5 - 7
Calories 428kcal
Ingredients
- ¼ -1/2 cup cooking oil vegetable, canola, corn
- 2- 3 pounds chicken cut up
- 1 ½-2 pound fried fish steaks any firm fish
- 1 pound large shrimp cleaned and deveined
- 2 -3 large red bell peppers
- 1 green bell pepper
- 1-2 Tablespoons tomato paste
- 2 -3 fresh tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- ½ teaspoon ginger chopped
- 1 or more scotch bonnet or habanero pepper
- ¼ cup basil and parsley
- 1 Tablespoon chicken bouillon optional
- 1/2- teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken.
- Reserve the stock for later use.
- In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs.
- Add ½ cup oil to heavy-duty pot/pan, and then add the bell pepper blend followed by tomato paste.
- Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to
- Next add chicken, fried fish with about 2 cups of stock-let it simmer for another 10 minutes
- Throw in shrimp if using any – cook for another 3-5 minutes
- Finally. Adjust seasonings, soup consistency with water/chicken stock, maggie and seasonings
Notes
The basic ingredients for this stew are some sort of protein (chicken, fish, beef shrimp) tomatoes, tomato paste and spices according to taste. You may omit the fish if you want to.
Ingredient Selection
1. Tomatoes: you can use canned tomatoes , fresh tomatoes or both. Roma tomatoes is preferable because of its dry skin, it’s more flavorful and makes for a thick stew with less acidity
Onions: you can use any variety, couple with green onions. Chopped or puree together with tomatoes.
2. Spices: There are few spices that are often used in stews depending on ones preference - curry, white pepper, paprika, garlic, bay leaf and ginger.
3. Herbs: Commonly use herbs are basil, parsley, celery, and thyme.
Vegetables: use any vegetables like carrots, green beans, green
1. Tomatoes: you can use canned tomatoes , fresh tomatoes or both. Roma tomatoes is preferable because of its dry skin, it’s more flavorful and makes for a thick stew with less acidity
Onions: you can use any variety, couple with green onions. Chopped or puree together with tomatoes.
2. Spices: There are few spices that are often used in stews depending on ones preference - curry, white pepper, paprika, garlic, bay leaf and ginger.
3. Herbs: Commonly use herbs are basil, parsley, celery, and thyme.
Vegetables: use any vegetables like carrots, green beans, green
Nutrition
Calories: 428kcal | Carbohydrates: 6g | Protein: 58g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 344mg | Sodium: 933mg | Potassium: 938mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 64.4mg | Calcium: 158mg | Iron: 3mg