Saturday, March 14, 2009

Bintou's West African Fried Chicken Stew

1 whole chicken cut into its parts, skin on
3 medium onions chopped fine
2 medium carrots sliced ¼” thick
1 tablespoon of tomato paste
1 16. oz (roughly) size can chopped or diced tomatoes
salt to taste
black pepper to taste
hot sauce (if you want it hotter)
vegetable oil
2 tablespoons vinegar
1 tablespoon garlic salt
1 “Jumbo” brand cube (the SECRET ingredient – these are a specific brand of bouillon cube available at most African/international food markets – the cube is ground into powder with a mortar or spice grinder. Beef “Maggi” brand bouillon cubes are an acceptable substitute.)

In a heavy pot pour one half to one inch of vegetable oil and heat over medium flame. In a large mixing bowl sprinkle vinegar over chicken followed by salt, pepper, half the garlic salt, and half a Jumbo cube. When oil is hot, fry chicken until golden brown (remember – no flour is used for this fried chicken). Drain chicken on paper towels, etc.

In the remaining grease (veggie oil, if you did not burn it) add the onions, carrots, tomatoes, and tomato paste with the remaining Jumbo cube and other seasonings, stir well and cook until completely soft, then add 1 ½ cups of water. Cook until water has almost evaporated, then add the chicken. Allow to simmer until water is completely gone, about 30 minutes, maybe less.

Best over rice, particularly Broken Jasmine Rice, a delicious white rice Africans (and millions of Asians, of course) eat with relish that is found in almost all Asian markets. Believe me, there IS a difference in rice.