Chicken Stew Recipe
Ingredients
- Chicken: 1 whole chicken (cut into pieces) or 1 kg of drumsticks/thighs.
- Vegetables:
- 4 to 5 potatoes (peeled and cut in half or quarters).
- 2 carrots (cut into thick slices).
- 2 onions (chopped).
- Aromatics and Base:
- 1 tablespoon of tomato paste.
- 2 fresh tomatoes (blended or finely chopped).
- 2 tablespoons of Nokoss (Sala’s signature green spice paste).
- 3 cloves of garlic (minced).
- Seasoning:
- Salt and black pepper.
- 1 to 2 bay leaves.
- A pinch of thyme.
- 1 stock cube (optional).
- Cooking: Neutral oil and approximately 1 liter of water.
Instructions
1. Sear the chicken:
- Heat the oil in a large pot. Season the chicken pieces with salt and pepper.
- Fry the chicken until nicely browned on all sides. Remove the chicken and set aside.
2. Brown the aromatics:
- In the same oil (which now tastes like chicken), add the onions and fry them until translucent.
- Add the tomato paste and cook for 2 minutes to remove the acidity.
- Add the minced garlic, Nokoss and fresh tomatoes. Simmer for about 5 minutes until the oil begins to separate.
3. Simmer:
- Return the chicken to the pot.
- Add the bay leaves, thyme and stock cube.
- Pour in the water until the chicken is almost covered. Bring to a boil, then reduce heat to medium-low.
4. Add the vegetables:
- After about 15 minutes of simmering, add the carrots and potatoes.
- Cover and cook for another 20 to 25 minutes, or until the potatoes are tender and the sauce has thickened to your liking.
5. Service:
- Taste and adjust seasoning. Serve hot, usually with white rice or crusty bread to drizzle the delicious sauce.