Best Liberian Chicken Gravy Recipes
LIBERIAN CHICKEN GRAVY
Liberian Chicken Gravy - African Stew with lots of flavor, chicken and seafood. Oh, refrain from eating the whole thing!
Provided by Imma
Categories Main
Time 1h
Number Of Ingredients 16
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
Nutrition Facts : Calories 428 kcal, Carbohydrate 6 g, Protein 58 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 344 mg, Sodium 933 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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.
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