Liberian Chicken Gravy Food

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:

• 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

PAN-FRIED COLLARD GREENS

Steps:

• Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
• Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
• In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
• Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
• Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.