Liberian Chicken Gravy

• Meat

  • 2 lbs Chicken

• Seafood

  • 1 1/2 lb Fish, fried steaks
  • 1 lb Shrimp, large

• Produce

  • 1/4 cup Basil and parsley
  • 5 Garlic cloves
  • 1/2 tsp Ginger
  • 1 Green bell pepper
  • 1 Onion, medium
  • 2 Red bell peppers, large
  • 1 Scotch bonnet or habanero pepper
  • 2 Tomatoes, fresh

• Canned Goods

  • 1 tbsp Chicken bouillon
  • 1 Tomato paste

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Cooking oil

Found on africanbites.com

Description

Ingredients

• ¼ -1/2 cup cooking oil(vegetable, canola, corn)
• 2- 3 pounds chicken cut up
• 1 ½-2 pound fried fish steaks (any firm fish)
• 1 pound large shrimp cleaned and deveined
• 2 -3 large red bell peppers
• 1 green bell pepper
• 1-2 tomato paste
• 2 -3 fresh tomatoes
• 1 medium onion chopped
• 5 garlic cloves
• ½ teaspoon ginger chopped
• 1 or more scotch bonnet or habanero pepper
• ¼ cup basil and parsley
• 1 Tablespoon chicken bouillon (optional)
• ½-teaspoon cayenne pepper
• Salt and pepper to taste

Directions

• 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