RED STEWED CHICKEN

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)