INGREDIENTS
- 3lbs chicken (cut up for stew)
MEAT SEASONING
- 3 tbsp green seasoning
- 1 tsp grated ginger (optional)
- 1 tsp salt
- 1 tbsp oil
GRAVY
- 1 large tomato, chopped (about 1 ½ cups)
- 2-3 tbsp tomato paste
- 1 medium yellow onion, sliced
- 3 cloves garlic, crushed
- 6-7 sprigs fresh thyme leaves
- 2 stems scallions, sliced
- 2-3 wiri wiri peppers or desired hot pepper
- 2-3 small chicken bouillon cubes or 1 large (salt may be substituted)
- 3-4 tbsp oil for cooking
- Boiling water in kettle on reserve (enough to cover the meat)
- Salt to taste
INSTRUCTIONS
- Wash and dry chicken. Chop into 3-4 inch pieces. Season with green seasoning, ginger, salt, and oil. Let marinate minimum 1 hour.
- Add 3-4 tbsp oil to a pot. Saute onions, garlic, pepper until fragrant. Add fresh tomatoes. Saute until tomatoes have wilted. Add tomato paste, thyme, bouillon, and chicken. Let chicken cook 15-20 minutes in it’s own juices. Stirring occasionally.
- When ¾ of the liquid has evaporated add enough hot water to barely cover the meat. Let meat boil until chicken is cooked and gravy has reduced by ⅓ (about 25 minutes). Add scallions when stew is almost done.
NOTES
I used the “quick version” of my green seasoning recipe to season the meat. Refer to green seasoning recipe for instructions. For this recipe I used a whole chicken and had the butcher cut it up into smaller pieces, but a mixture of chicken thighs, legs, and breast can be used. As a variation, this recipe will work well in an instant pot or slow cooker. (alicaspepperpot)
