African Chicken Stew (immaculatebites)

1/4 – 1/2 c oil
3 – 3 1/2 lb chicken, cut in pieces
5 – 6 Roma tomatoes or 2 c tomato puree
1 medium onion, sliced
1 t minced garlic
1 1/2 t dried thyme
1 T paprika
1/4 t curry powder
1 bay leaf
1 T Maggi or bouillon granules
2 green onion, chopped
3 T parsley
1 – 2 c sliced carrots
salt and pepper to taste

Season chicken with salt and pepper. Set aside. In a large pot heat oil over medium heat until hot. Add chicken and sauté stirring frequently, getting any browned bits off the bottom of the pot until chicken is brown. If using fresh tomatoes blend tomatoes, onions, garlic and onions. Pour the tomato blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20 – 30 min, frequently stirring the saucepan to prevent burns. If using tomato sauce; add onion, sauté until tender, about 4 -5 min. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20 – 30 min. Add about 2 water to the pan. Add carrots, green onions and parsley. Cook for another 5 min. Adjust thickness of soup with water or stock. Season with salt according to preference. Remove bay leaf. Serve over warm rice. Serves 5 – 6.


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