Ingredients:
For the chicken:
12-14 Pieces of Chicken Drumsticks
1 Medium Size Onion
2 Tbsp fresh Ginger
1 Tsp Anise Seeds
2 Pieces Bay Leaves
1 Tbsp Adobo All Purpose Seasoning
½ Tsp Salt
For the stew:
4 Cups homemade Tomato Purée or 3 Can ones
2 Cups Vegetable Oil
1 Medium size Onion (for frying)
2 Hot Peppers
½ Tsp Cumin Powder
1 Tsp Paprika
1 Tsp Curry Powder
Blend the onion, ginger and anise seed and set on the side. Wash and clean the chicken. I like to take the skin off, but if you prefer the skin on, you can leave it.
In a medium pot, add the chicken and blended ingredients, Bay Leaves, Adobe All Purpose Seasoning, salt and 1 cup water. Cover the pot and allow it to steam for about 15 minutes.
After 15 minutes, take out the chicken and set aside.
In a saucepan, add the oil on a medium heat to fry the steamed chicken.
Fry the chicken until golden brown, about 5 minutes.
Take the chicken out and set aside
In the same saucepan you fried the chicken, add sliced onions and allow to fry until the edges are golden brown.
Add the tomato puree and allow it to cook, about 15 to 25 minutes.
But allow more time to cook if you’re using canned puree tomatoes, about 30 to 45 minutes. Remember to stir every 3 to 5 minutes to prevent the bottom from sticking and burning.
Add the broth/stock from the steamed chicken and all the spice (cumin,curry powder and paprika) and stir. Leave it to simmer for 2 minutes and add the chicken.
Stir. Make sure every piece of chicken is coated with the stew.
All done and ready to enjoy this delicious stew with rice, spaghetti, boiled yam, boiled or fried plantains etc. The possibilities of what you can eat this stew with is endless!
Enjoy!
