Liberian Chicken Gravy Recipes

LIBERIAN CHICKEN GRAVY

Steps:

• 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

LIBERIAN CHICKEN GRAVY

Steps:

• Put the chicken in a large pot and cover with water
• boil the chicken with salt, pepper, paprika, chicken bouillon and some chopped onions:
• cook until tender. (times vary depending on chicken pieces)
• Remove the chicken and Reserve the stock
• In a blender of food processor blend together the tomatoes, bell peppers, onions, garlic, herbs and pepper.
• In a heavy duty pan, add 1/2 cup oil add in the blended mixture then the tomato paste.
• Saute for about 10 minutes to blend the flavors together.
• Add in the cooked chicken and about 2 cups of the reserved stock, let simmer for another 10 minutes.
• Add in the cut up fresh green beans stir
• Add in the shrimp and cook for another few minutes
• Adjust the seasonings, add in more stock if necessary and chicken bouillon
• Serve with check rice or white rice and enjoy!

LIBERIAN CHICKEN GRAVY

Steps:

• In a small bowl, mix together seasoned salt, black pepper, cayenne, onion powder and garlic powder. Place chicken in a medium bowl, rub the spice mixture all over and let sit for 30 minutes.
• Meanwhile, in a blender or food processor, purée onion, garlic, seasoning cube and 1 habanero pepper.
• Heat oven to 425 degrees. Heat olive oil in a large cast-iron or other ovenproof skillet over high. Once it is shimmering, add the chicken skin side down. Cook, undisturbed, until the skin develops a golden-brown crust, 3 to 5 minutes. Transfer the chicken to a plate, leaving behind the remaining fat.
• Turn heat down to medium, and mix tomato paste with chicken fat and oil in the pan. Cook, stirring occasionally, until the tomato paste becomes fragrant and darkens in color, 3 to 5 minutes. Stir in the pureed ingredients, and cook for another 5 minutes, until thickened slightly. Add chicken stock and cook for 2 minutes more, just to incorporate the flavors. Stir in bell peppers and remaining habanero pepper, then nestle the chicken thighs in the pan, skin side up.
• Bake until the sauce has a slushy texture, 30 to 35 minutes. To serve, transfer the chicken to plates and spoon the sauce on top. Serve with rice.