Liberian Chicken Gravy

This chicken dish, a Liberian favorite, tastes sophisticated with its combination of fiery heat and richness, but it comes together quickly in just one pan. This dish is part of the Thanksgiving feast for chef Thalmus Hare and other Liberians. (Liberia is one of just two countries outside of the United States that observes Thanksgiving.)

Peppers are common ingredients in Liberian cooking, and this dish incorporates two types: sweet red bell peppers and more fiery habaneros. They provide a pleasing counterpoint to the rich chicken flavor, which has been amplified by both the broth and the Maggi flavor. Besides, chicken, shrimp, green beans, tomatoes, onions, and chicken stock are common ingredients in the stew.

Garlic, ginger, hot peppers, and parsley are frequently added to the meal while it is simmering. When the chicken gravy is ready to eat, it is frequently served with a side of white rice.

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 lb shrimp cleaned and deveined; 2 -3 large red bell peppers; 1 green bell pepper; 1 -2 Tablespoons tomato paste; 2 -3 fresh tomatoes; 1 medium onion chopped; 5 garlic cloves; ½ tsp ginger chopped; 1 or more scotch bonnet or habanero pepper; ¼ cup basil and parsley; 1 tbsp chicken bouillon optional; ½ tsp cayenne pepper; Salt and pepper to taste

Instructions

• 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