24 chicken wings
3 tablespoons curry
15 cl of olive oil
30 cl chicken broth
300 g of carrots
300 g courgettes
2 cloves garlic
Prepare all the necessary ingredients for the recipe. Cut the tip of the chicken wings, sauté them in a saucepan with olive oil. Add a little curry, moisten with the chicken broth, add the garlic and cook for 20 minutes.
Cut and chop the chicken wings. Keep the falls and add them to the little juice that is cooking.
Marinate the chicken drumsticks in olive oil and curry for 15 minutes.
Cut the carrots and zucchini into cubes, taking care not to mix them because the cooking time is not the same.
Sauté the chicken drumsticks in a hot skillet with olive oil. Grab them on all sides and discard them on a plate to finish baking for 20 minutes. It is advisable to deglaze the pan with a little broth, the final juice will be better.
One and a quarter cups of white rice ·
One pound boneless and skinless chicken breast ·
Three cups of chicken soup ·
*One medium sized onion, chopped ·
Two teaspoons of vegetable oil ·
6-ounce of tomato paste
1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.
2. Cut the chicken into small cubes and add to the mixture
3. Add the tomato paste and then chicken soup in succession, simmer the mixture.
4. Cover pan and decrease the heat to low.
5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.
- Oil — 3 tablespoons
- Chicken, cut into pieces — 2 1/2 pounds
- Onion, chopped — 1
- Bell peppers, chopped — 2
- Garlic, minced — 2 to 3 cloves
- Tomato sauce — 1 cup
- Chicken stock — 2 cups
- Fish sauce (patis) or soy sauce — 2 tablespoons
- Boiling potatoes, peeled and cut into large chunks — 1 pound
- Salt and pepper — to taste
- Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
- Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
- Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
- Adjust seasoning and serve over steamed white rice.
- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.