Jayson Mbogo : Your Mama’s Chicken Stew
OK I won’t lie I missed being in mamas kitchen and this holiday I cooked up a storm of chicken stew. If you have been around these take a pic streets then you know how much I love feeding my two girls. My mother and my baby sister. When the holidays came by I knew what had to be done so I took myself over for a visit to fatten up my baby for Christmas break.
I won’t lie to you guys this is a recipe that won’t require too much effort but I can guarantee you, you will have the people asking for more. I remember passing by Zucchini trying to figure out what I needed for dinner. I even went online trying to check out recipes but all I was getting was ingredients. This one is adapted from a Dominican recipe only mine wasn’t spicy but we enjoyed it none the less. Recipes are always best when tailored to suite what you like. Don’t add that green chili if you know you can’t handle the heat.
This recipe requires you to marinate the chicken, so anything from 2 hours to 12 hours would be best. I find bell peppers tend to spoil after a short time. Maybe you guys can give me a top tip when it comes to cooking with peppers. I tend to shy away from using them because they bring such a sweetness and a depth of flavor to any dish. Also COLOUR! Let’s cook!
What do we need?
1 whole chicken.
1 bell pepper(Colour of your choice).
1 large onion diced.
2 tomatoes diced
2 tablespoons of sugar
3 tablespoons of oil
1 teaspoon of powdered coriander, cumin, paprika, oregano, black pepper
Spices: 1 teaspoon of chili flakes (If you prefer the hot flavour)
Squeeze 1 lemon and pour in the juice. The lemon juice will bring a freshness to the dish. Lets get to it: Cut up the chicken. Mix all the dry ingredients and mix in all the veggies.
Leave it to marinate for 2-12 hours. Heat the oil and sugar. Add in just the chicken.
Fry up the place. (What we are doing here is letting the chicken caramelize. This gives the chicken stew a phenomenal taste. Trust me) Once the chicken has fully browned add in the veggies.
I practically had to bolt out of the door at this point because the girls wanted to eat the aroma, we couldn’t have that. The tomatoes will create a lovely stew and release lots of water.
I always go along adding salt just in-case you were wondering.
There you go my loves. Not your mama’s chicken stew. How easy is that to make right?
You might also like: Chef Ricky’s Juicy Lamb fry