Best Liberian Chicken Recipes
LIBERIAN CHICKEN
From a Century 21 cookbook I found at Friends of the Library. This looks super good and I'll be trying it soon.
Provided by Recipe Junkie
Categories Chicken
Time 1h12m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 625.6, Fat 37.8, SaturatedFat 8.7, Cholesterol 131.6, Sodium 1586.5, Carbohydrate 26.8, Fiber 3.9, Sugar 9.4, Protein 44.8
LIBERIAN CHICKEN GRAVY
A staple of Liberian cuisine, this chicken tastes complex with its mix of spicy heat and richness, but comes together simply in just one pan. For the chef Thalmus Hare and other Liberians, this dish is part of the Thanksgiving table. (Liberia is one of the only countries outside the United States to celebrate Thanksgiving.) Peppers are staples in Liberian cuisine, and this recipe incorporates two kinds: sweet red bell peppers and more fiery habaneros. They're a satisfying counterbalance to the intense chicken flavor that's supercharged by both broth and Maggi seasoning. This shares similarities with Liberian pepper chicken, another popular dish, but is much saucier.
Provided by Priya Krishna
Categories dinner, poultry, main course
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 15
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love