Gravy Chicken

Gravy Chicken

Gravy Chicken

This is the first Liberian recipe on stonedsoup.net! This delicious stew consists of chicken stewed with a spicy bell pepper/tomato based sauce. The last 5 minutes of cooking, jumbo shrimp are added into the pot. Traditionally, Liberians also add fried fish to the sauce, but this can be omitted. The gravy chicken is served with check rice, a spinach based rice that is eaten all over West Africa.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Liberian
Keyword: Chicken, Liberian, main course, West African
Author: Alex Gorgos

Equipment

  • blender

Ingredients

  • 1/4 cup vegetable oil
  • 4 large bone in chicken thighs
  • 2 tbsp tomato paste
  • 1 lb large shrimp peeled and deveined
  • 2 red bell peppers
  • 1 green bell pepper
  • 2 tomatoes
  • 1 medium onion chopped
  • 5 garlic cloves
  • 1/2 tsp ginger minced
  • 1 habanero
  • 1/4 cup basil chopped
  • salt and pepper to taste
  • 1 tbsp chicken bouillon
  • 1 tsp paprika

Instructions

  • Add peppers, garlic, tomatoes, half of the onions, ginger, and basil to a blender.
    Liberian, main course, chicken
  • Purée until smooth. Set aside.
    Liberian, main course, chicken
  • Boil the chicken with for 30 minutes with onions, bouillon, paprika, salt, and pepper.
    Liberian, main course, chicken
  • Strain the chicken, reserving the stock. Set aside.
    Liberian, main course, chicken
  • Heat up cooking oil in a Dutch oven over medium high heat. Sauté the tomato paste for a minute.
    Liberian, main course, chicken
  • Pour in the purée and simmer for 15 minutes over medium heat.
    Liberian, main course, chicken
  • Pour in 2 cups of the reserved stock. Add in the chicken. Simmer for 10 minutes.
    Liberian, main course, chicken
  • Add in the shrimp and simmer for 3-5 minutes until the shrimp are cooked through.
    Liberian, main course, chicken
Liberian, main course, chicken
Liberian, main course, chicken
Serve the gravy chicken with check rice.