Liberian Chicken 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!

CHICKEN PALAVA

Steps:

• In a bowl, combine garlic and chicken. Add salt and pepper.
• Melt the butter in a pan and sauté the chicken over low heat, turning the pieces over. Set aside.
• In a saucepan, heat the oil. Sauté the onions and tomatoes over medium / high heat for 5 minutes, until they soften.
• Reduce heat and add peanut butter and half of the chicken stock. Stir well.
• Cook for 3 minutes, stirring constantly to prevent the peanut butter from burning, then pour the remaining broth, thyme, ginger, spinach, Jew's mallow, ground peanuts and chili pepper. Add salt and pepper.
• Add the chicken to the mixture and cook over medium heat for about 20 minutes. If necessary, increase the heat toward the end to reduce the liquid.
• Sprinkle with pumpkin seeds before serving.

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.

LIBERIAN CHICKEN

Steps:

• Season chicken with Accent and 1 t salt.
• Heat 1/2 c margarine over medium heat.
• Add chicken and brown on all sides.
• Lower heat, cover and cook chicken 40 minutes or until tender.
• Remove chicken, cover with foil to keep warm.
• Add remaining 1/4 c margarine to pan and heat over medium heat.
• Brown onions and peppers, stirring occasionally, about 10 minutes.
• Mix water and tomato paste, add remaining salt.
• Pour into pan and bring to a boil.
• Add rice, reduce heat, over and cook about 20 minutes or until rice is tender.
• Place chicken pieces over rice and cook about 2 minutes more.