African style chicken

Step by step recipe:

  1. 20 min.African style chicken : Photo of step #1
    Skin 1 smoked chicken, keeping only flesh (discard skin and bones), then cut out into small pieces.
  2. 3 min.African style chicken : Photo of step #2
    In large pan, heat 4 tablespoons palm oil (or olive oil), then add chopped 1 onion, salt and pepper.

    Cook for a few minutes without browning too much.
  3. 1 min.African style chicken : Photo of step #3
    Add chicken pieces.
  4. 3 min.African style chicken : Photo of step #4
    Stir well, and cook a few minutes while stirring so it doesn't catch on the bottom.
  5. 1 min.African style chicken : Photo of step #5
    Pour in half of 250 ml tomato coulis.
  6. 1 min.African style chicken : Photo of step #6
    Stir well.
  7. 1 min.African style chicken : Photo of step #7
    Pour in 150 ml unsweetened coconut milk, stir well.
  8. 1 hourAfrican style chicken : Photo of step #8
    Cover and leave to cook on low heat for at least an hour.
  9. 10 min.African style chicken : Photo of step #9
    Meanwhile heat 1 tablespoon palm oil in a frying pan, then add 125 g small pieces of bacon and cook for a few minutes until they are lightly fried.

    Set aside.
  10. 2 min.African style chicken : Photo of step #10
    In another pan, heat 2 tablespoons palm oil, then add drained and rinsed 500 g tinned red kidney beans.

    Cook one or two minutes while stirring so that that they do not burn on bottom.
  11. 2 min.African style chicken : Photo of step #11
    Add remaining tomato coulis, then fried bacon, and 125 g button or field mushrooms if desired.
  12. 20 min.African style chicken : Photo of step #12
    Stir well and leave to cook covered on low heat until chicken has its full cooking time.

    Meanwhile cook rice.
  13. African style chicken : Photo of step #13
    To serve, put rice onto a plate, add beans on top, then chicken.

Remarks:

You can easily replace palm oil with olive oil, for a tastier dish tomato coulis by tomato sauce for pizzas.

It's a meal which can easily be re-heated or frozen. So do not hesitate to make a good deal of it, even if it's for the first time.

Source:

Essy Buhendwa (great master of Africo-Brittany chicken), recipe adapted by Nanou.

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