Recipe: Antillian Chicken Stew (4 persons)
Antillian Chicken Stew (4 persons)
I’m a big fans of stews in general. I usually make my stews using the exact scientific method of throwing random ingredients and spices together in the biggest pot I have and try not to be too surprised when it comes out good. But for the sake of thoroughness I decided to share the recipe for chicken stew given to me by the ghost of my great-grandmother.
4 whole chicken legs (kippenbouten in Dutch)
3 tablespoons of vegetable oil
1 onion (diced)
1 tomato (diced)
1 bell pepper/paprika (diced)
2 cloves of garlic (diced)
1 block of chicken broth powder (bouillon in Dutch)
1.5 teaspoon of yellow mustard
1 teaspoon of yellow curry powder
1 tablespoon of tomato paste
1 tablespoon soy sauce (I use ketjap manis)
1 cup of water
- Strip the skin off the chicken.
- Put the chicken in a large pot and add all the ingredient except for the tomato paste over a medium heat. Keep stirring for the first 5-10 minutes as you want all the ingredients to mix well. Let it cook for another 10 minutes before adding the tomato paste.
- Add the tomato paste and let the sauce reduce to a desired consistency. I prefer it thick.
I personally like it with rice but you can also eat it with potatoes or bread. If you like having some starch in your stew feel free to add potatoes.
|Whole dish (without potatoes/bread)||Per person|