Liberian Chicken Recipes
LIBERIAN CHICKEN GRAVY
Steps:
- Put the chicken in a large pot and cover with water
- boil the chicken with salt, pepper, paprika, chicken bouillon and some chopped onions:
- cook until tender. (times vary depending on chicken pieces)
- Remove the chicken and Reserve the stock
- In a blender of food processor blend together the tomatoes, bell peppers, onions, garlic, herbs and pepper.
- In a heavy duty pan, add 1/2 cup oil add in the blended mixture then the tomato paste.
- Saute for about 10 minutes to blend the flavors together.
- Add in the cooked chicken and about 2 cups of the reserved stock, let simmer for another 10 minutes.
- Add in the cut up fresh green beans stir
- Add in the shrimp and cook for another few minutes
- Adjust the seasonings, add in more stock if necessary and chicken bouillon
- Serve with check rice or white rice and enjoy!
LIBERIAN STYLE COLLARD GREENS
This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste.
Provided by SARA12RARA
Categories Side Dish Vegetables Greens
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
- Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
- Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 6.3 g, Cholesterol 36.8 mg, Fat 25 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 4.7 g, Sodium 944.8 mg, Sugar 1.5 g
LIBERIAN CHICKEN GRAVY
Liberian Chicken Gravy - African Stew with lots of flavor, chicken and seafood. Oh, refrain from eating the whole thing!
Provided by Imma
Categories Main
Time 1h
Number Of Ingredients 16
Steps:
- 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
Nutrition Facts : Calories 428 kcal, Carbohydrate 6 g, Protein 58 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 344 mg, Sodium 933 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LIBERIAN CHICKEN
From a Century 21 cookbook I found at Friends of the Library. This looks super good and I'll be trying it soon.
Provided by Recipe Junkie
Categories Chicken
Time 1h12m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with Accent and 1 t salt.
- Heat 1/2 c margarine over medium heat.
- Add chicken and brown on all sides.
- Lower heat, cover and cook chicken 40 minutes or until tender.
- Remove chicken, cover with foil to keep warm.
- Add remaining 1/4 c margarine to pan and heat over medium heat.
- Brown onions and peppers, stirring occasionally, about 10 minutes.
- Mix water and tomato paste, add remaining salt.
- Pour into pan and bring to a boil.
- Add rice, reduce heat, over and cook about 20 minutes or until rice is tender.
- Place chicken pieces over rice and cook about 2 minutes more.
Nutrition Facts : Calories 625.6, Fat 37.8, SaturatedFat 8.7, Cholesterol 131.6, Sodium 1586.5, Carbohydrate 26.8, Fiber 3.9, Sugar 9.4, Protein 44.8
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4.6/5 (99)Category Meat And PoultryCuisine AfricanTotal Time 45 mins
- Season the chicken with salt and pepper and place it in the pan. Fry it both sides until golden brown. You can also chopped it if you prefer it this way.
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- Season your meats with your choice of seasoning mix. I use seasoned salt, onion powder, and garlic powder
- Add meats, onions, bullion cubes and water to a large pot and bring to a boil. The water is the base of the sauce, so it should be just enough to cook the meats but not too much. It should be a little "over-seasoned" too, as it will also be used to season the rice later.
- Add tomato paste for coloring. I typically use about 2-3 tablespoons, but the point is for the paste to give the sauce a reddish color.
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Estimated Reading Time 5 mins
- To begin, select “SAUTÉ” on the instant pot and wait until the pot reads “HOT”. Pat the chicken drumsticks dry and season them with the paprika, turmeric and a few pinches of salt and pepper. Add the ghee to the hot instant pot and sear the chicken for 3-5 minutes on each side to brown the chicken. While the chicken sears, add the onion, peppers (bell and habanero) and garlic to a food processor and pulse until the vegetables are finely minced almost puréed. Remove the chicken from the pot and set them aside.
- Now, add the puréed vegetables along with the tomato paste, coconut aminos, almond butter, and garlic seasoning to the instant pot and sauté (stirring frequently) until the puréed vegetables are just about cooked through and the liquid is almost all dried up, about 5-7 minutes. Season the mixture with a couple pinches of salt to taste. Then stir in the bone broth and 2 tablespoons of olive oil to deglaze the pan.
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- Palava – Chunks of Smoked Meat or Fish in Spicy-hot Soup. 196flavors.com. What is it: Also known as Palaver sauce, Palava sauce, Plasas, Kontonmire, Kentumere, Nkontommire and pla’sas, this dish is basically a stew widely consumed throughout the country.
- Jollof Rice – Favorite One-pot Spicy Rice Dish. 196flavors.com. What is it: Rice cooked in tomatoes, tomato paste, onions, salt, spices and chili peppers.
- Liberian Palm Butter Soup – Non-vegetarian Main Course Gravy. What is it: This is a meat dish (usually cooked with chicken and ham) and typically made by boiling and grinding palm nuts, and then cooked with pepper, dried fish, okra, and many other spices and seasonings.
- Fufu – A Staple Liberian Meal & Breakfast Finger Food. Kadiafricanrecipes.com. What is it: Fufu is an indispensable side dish, popular equally at home, as a street food and even for Thanksgiving dinner.
- Liberian Potato Greens – Traditional Spicy Sweet-potato-greens. African-recipes-secrets.com. What is it: Fried and curried sweet potato leaves cooked with meat or chicken and eaten with steamed rice.
- Liberian GB (Geebee) Soup – Spicy Main Course Meat Gravy. 1src.me. What is it: Often served as a delicious party food at weddings, this is yet another thick-gravy non-vegetarian dish cooked with lots of flavorful ingredients to be eaten with rice or fufu.
- Liberian Pepper Kala – Deep-fried Dumplings. What is it: Dumplings deep fried in oil and served with a spicy dipping. What does it taste like: Kala has a crispy texture on its own, and tastes tangy when eaten with the dipping.
- Liberian Chicken Gravy – Spiced-up Chicken with Seafood. Africanbites.com. What is it: African Stewed chicken with different kinds of flavor, chicken, and seafood.
- Fried Eggplant – Eggplant stir-fried with Meat. African-recipes-secrets.com. What is it: Diced eggplants pan-fried with assorted meat and shrimps, along with different hot spices.
- Chicken Peanut Soup – Main Course African Lunch Dish. Cooking.nytimes.com. What is it: Simmer-cooked gravy made with chicken broth, crushed tomatoes, peanut butter, peanuts, coriander, and cayenne.
LIBERIAN PALM OIL CHICKEN AND GREENS - WHO NOMS THE …
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Estimated Reading Time 3 mins
- Heat a pot or dutch oven over medium-high heat. When the pot is hot and ready, add 2 tablespoons of oil until it shimmers. Add the meat and sear on all sides. It’s okay if it’s not fully cooked through because you will simmer the chicken later. When completely seared, set aside in a bowl.
- Put the onions in the pot, along with 1/4 cup of water. With a wooden spoon, stir the onions and “scrub” the bits stuck on the bottom. This adds more flavor! After about 4 minutes, add the garlic, and sauté for another minute.
- Add the collard greens, and give it a really good stir to incorporate the onions and garlic together. Cover and stir every minute or so for about 5 minutes, until the greens are wilted.
COMFORTING LIBERIAN STYLE EGGPLANT STEW - CLEAN …
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- To begin, make the spice rub. Combine the paprika, turmeric, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl and stir to combine. Pat the chicken thighs dry using paper towels. Sprinkle the spice mixture over the chicken and use you hands to rub the spice mixture all over the chicken pieces. Set aside.
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- Return the chicken pieces to pan and nestle them into the stew. Simmer for about 10-12 minutes, uncovered and serve with white rice or cauliflower rice.
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- Add to the pot of chicken, add water about 7-8 cups of water. Bring to a boil and simmer until chicken is tender. Discard bay leaf, add water if necessary.
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- Add in chicken broth/stock slowly to prevent lumps from flour mix. Cover. Increase heat to moderate. Add in string beans.
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