Chicken stew with hen || hard chicken stew || chicken waakye stew

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INGREDIENTS AND RECIPE:

marinate 4 lbs hen butchered into preferred cuts, with a blend of:
3 shallots
2 habanero peppers
1/2 tsp fresh or dry thyme
1/2 tsp fresh or dry rosemary
1 tbsp ginger paste
3 garlic cloves
2 chicken bouillon cubes
1/2 tsp fennel or aniseed
1/2 tsp white pepper crushed
1/2 tsp chili flakes
1/2 tsp salt
1/2 tsp curry powder
2 tbsp water
optional 1 tsp all purpose seasoning
Rinse blender with 1/2 cup water and add to chicken
add 1 small bay leaf to chicken and marinate at least 30 minutes, and then cook on medium heat for at least 30 mins. Stir when chicken comes to a boil. Separate chicken from both, in preparation for deep frying chicken pieces. Set broth aside for later use.
Deep fry the following vegetables in cooking oil till caramelized: 2 large onions sliced, 2 red, and 1 green bell peppers sliced, 3 garlic cloves, 1 scotch bonnet chili. Set caramelized vegetables aside.
Deep fry chicken pieces, separated from broth, in same cooking oil, till skin is crispy, and golden brown, and set aside.
Blend caramelized vegetables with 6 fresh tomatoes, and set blend aside.
In same cooking oil, fry 2 heaping tbsp tomato paste till bead-like texture is formed, then add blend of tomatoes and caramelized vegetables.
Rinse blender with 1/2 cup water and add to pot, stir to combine evenly, cooking on medium heat.
Crush 4 green cardamom pods and add to pot.
Add to stew, 1 tsp curry powder, 1/4 tsp smoked paprika, 1 tsp all purpose seasoning, or 1 chicken bouillon cube, 1/4 tsp crushed white pepper, and cook on medium heat, with lid on with a slight vent, to promote, and facilitate frying of the stew. Fry for 20 mins.
Add broth to stew, and stir. Then add fried chicken, submerge all chicken pieces, and cook on low heat for 20 further minutes.
Skim oil off stew, and store oil in fridge for later use.

** serve with a salad, and steamed rice. **



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