Liberian Chicken Gravy

• 3 lb chicken, cut into medium pieces
• Salt to taste
• Ground red or black pepper to taste
• 2 tablespoons chicken bouillon cube
• 2 medium-size onions, neatly chopped
• 4 fresh tomatoes
• 4 medium-size red bell pepper
• 5 cloves of garlic
• ½ cup basil and parsley
• ½ cup vegetable oil
• 2 tablespoons tomato paste
• 2 lb any type of dried fish steak of your choice, cleaned
• Smoked paprika (optional)
• 1 teaspoon ginger powder
• 1 teaspoon cayenne pepper
• 2 medium-size habanero pepper, neatly chopped
• 1 pound large shrimp, cleaned

Ingredients for 12 servings (4.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a medium-size saucepan, boil the chicken with salt, pepper, some chopped onions, and 1 tablespoon of the chicken bouillon. Let them cook until tender—the cooking time varies according to the chicken.

   Stovetop
2. 2

   Remove the chicken to a bowl, reserving the stock.

3. 3

   In a blender, purée the tomatoes, red bell pepper, onions, garlic, basil, and parsley.

   Blender
4. 4

   Add ½ cup oil to a pot, then add the blended mixture followed by the tomato paste. Allow it to cook for about 15 minutes, stirring the pot frequently as the sauce simmers.f

5. 5

   Add the reserved chicken broth, then the chicken, dried fish, smoked paprika, ginger powder, cayenne pepper, and habanero pepper. Let simmer for about 10 minutes.

   Stovetop
6. 6

   Add the shrimp and cook for about 5 minutes.

7. 7

   Adjust the stew with water, broth, and/or bouillon cubes if needed.

8. 8

   Enjoy with any complimentary dish of your choice.