Liberian chicken gravy- African Stew with lots of flavor, chicken, and seafood. Oh, refrain from eating the whole thing.
I love stews!
And I have sure made a lot of them.
This scrumptious stew right here, will awaken your taste buds and make them fall in love; What’s not to love?
It is loaded with chicken, fish and shrimp – yet another variation of stew. However, the bell pepper makes all the difference here, adding another layer of flavor. You seriously need to make this.
This variation, with its fragrant combination of garlic, bell pepper, tomatoes and herbs is a classic African stew combination.
This Liberian way of cooking stew, is utterly flavorfully (both green and red bell pepper) are coarsely grounded and cooked down, until most of the water is gone. Then stock is added to boost flavor and give it moisture.
You know what? Chicken, fish and shrimp comes together quite naturally in this recipe, however, they are fully cooked independently, before incorporating them in the stew.
If you want to omit the fish, the chicken and shrimp stand well on their own.
As with most African stews quite a lot of oil is used to cook the stew often use to fry the tomatoes for a period of time to reduce the amount of acidity present in tomatoes. Here only a few tomatoes are used because of the use of red bell pepper. So you do not have to go crazy with oil- (adjust according to preference) or drain after cooking. You know what when am really trying to cut back on calories I use little oil and still enjoy it.
The basic ingredients for this stew are some sort of protein (chicken, fish, beef shrimp) tomatoes, tomato paste and spices according to taste.
I often don’t go to the trouble of frying the fish at home, to include in stew I buy fish from the fish market and have them do the work. Cuts down on cooking time. You may do the same. Or omit completely. Of course you can’t serve this without check rice.
Stew lovers you have to got to make this
Enjoy!
Liberian Chicken Gravy
Ingredients
- ¼ -1/2 cup cooking oil vegetable, canola, corn
- 2- 3 pounds chicken cut up
- 1 ½-2 pound fried fish steaks any firm fish
- 1 pound large shrimp cleaned and deveined
- 2 -3 large red bell peppers
- 1 green bell pepper
- 1-2 Tablespoons tomato paste
- 2 -3 fresh tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- ½ teaspoon ginger chopped
- 1 or more scotch bonnet or habanero pepper
- ¼ cup basil and parsley
- 1 Tablespoon chicken bouillon optional
- 1/2- teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken.
- Reserve the stock for later use.
- In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs.
- Add ½ cup oil to heavy-duty pot/pan, and then add the bell pepper blend followed by tomato paste.
- Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to
- Next add chicken, fried fish with about 2 cups of stock-let it simmer for another 10 minutes
- Throw in shrimp if using any – cook for another 3-5 minutes
- Finally. Adjust seasonings, soup consistency with water/chicken stock, maggie and seasonings
Tips & Notes:
1. Tomatoes: you can use canned tomatoes , fresh tomatoes or both. Roma tomatoes is preferable because of its dry skin, it’s more flavorful and makes for a thick stew with less acidity
Onions: you can use any variety, couple with green onions. Chopped or puree together with tomatoes.
2. Spices: There are few spices that are often used in stews depending on ones preference - curry, white pepper, paprika, garlic, bay leaf and ginger.
3. Herbs: Commonly use herbs are basil, parsley, celery, and thyme.
Vegetables: use any vegetables like carrots, green beans, green
Nutrition Information:
Juliet says
I love, love, love your recipes. As an Ugandan-American girl with zero cooking skills, checking your website for recipes has become part of my weekly meal prep. I’m trying this one with check rice next weekend.
ImmaculateBites says
Wow, thank you so much Juliet! That makes my day, really. 🙂 I appreciate you! I hope you enjoy the this chicken gravy and rice as well.
Mysha says
This was my first Liberian dish! My husband and kids loved it. This is a keeper. Thank you so much!
ImmaculateBites says
My pleasure! Glad to it worked out well for you and the kids Mysha.
Tee says
what kind of oil do you use? palm? vegtable?
ImmaculateBites says
Any cooking oil ( canola, corn or vegetable)
Alisa says
This is a beginner’s dumb question but I really don’t know the answer…when boiling the chicken, how much water should I be using to create the stock?
ImmaculateBites says
No dumb questions here. I usually add about 3 cups or more cups. Add more if needed. If I have extra I freeze and use it later.
Ericka says
Love this! Please post more recipes. I couldn’t see any other ones. My husband is Liberian and I am in the process of learning how to make all these delicious dishes for him. I was taught how to make dry rice a few weeks ago but I don’t remember how now because I didn’t get a chance to write everything down. Please let me know if you have any videos also!
ImmaculateBites says
Sorry I don’t have videos at the moment . But am working on them.
Naomi says
Love the combination of chicken and shrimp..cant wait to try this..how about eating it with plain rice..does it go well with the stew.?
ImmaculateBites says
Oh yes! They pair beautifully together.
Carianne says
When do you use the Habanero pepper?
ImmaculateBites says
You blend it with the other ingredients or you throw it in with the tomatoes blend-if you want the flavor and not the heat.
9jaFoodie says
looks absolutely devine. I will try it out. Thanks for sharing.
ImmaculateBites says
Ronke, your stew is also Devine. Great tip!
Abisola says
Hi Immaculate,
I’ve been following you for a while and I really have to leave a comment this time. Thanks for all you do and the wonderful recipes.
Just made this for dinner with the check rice and everyone’s asking for am extra serving despite our new strict diet!
Great job ma’am
ImmaculateBites says
Hi Abisola! That’s wonderful to hear, thank you for letting me know
Maria says
Happy new year Immaculate!
How much tomato paste do you use?
ImmaculateBites says
Thanks Maria and Happy New Year to you too!. 1-2 tablespoons would do just fine.
Joyce-Toronto says
Yes. Where’s the recipe for the Rice in the picture?
ImmaculateBites says
Hey Joyce, I will be posting it next week. So please come back. Happy New year!!
Nagi@RecipeTin Eats says
Wow, this is really similar to the marinade for Portuguese Chicken Burgers! Incredibly similar actually, so I know it’s a winner 🙂 I never thought to us that type of sauce / marinade to cook the chicken in like you have! I must give it a go…well, I’ll probably end up using your recipe instead!
ImmaculateBites says
Nagi, If you do… let me know how it turns out.
Lynn | The Road to Honey says
It’s been a year since I moved from Africa back to the states. This recipe brings back fond memories of my times in Africa.
ImmaculateBites says
Lynn, your pork recipe is a must make – I can’t wait to try it out.
Thalia @ butter and brioche says
This stew looks so comforting, hearty and delicious.. and SO flavoursome! I totally need to make the recipe!
ImmaculateBites says
Thalia, it is all of the above and more . Let me know how it works for you.
Charlene @ That Girl Cooks Healthy says
This dish looks amazing Imma, I love the combination of poultry in one dish with the check rice.
ImmaculateBites says
Thanks Charlene