Ingredients
Units
Scale
- To marinate chicken:
- 3 – 3 1/2 pound chicken cut in pieces
- Juice of 1/2 lemon
- 1 teaspoon white pepper
- 2 teaspoons minced garlic
- 1 1/2 teaspoons dried thyme
- 1 teaspoon Maggi seasoning (TFD change: original recipe used salt)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chicken bouillon powder
- ***
- To cook chicken:
- 1/8 cup canola oil
- 1/8 cup bacon fat (TFD addition, use canola oil for original)
- 1/4 cup palm oil
- 5 garlic cloves, minced
- 3 onions, sliced
- 2 tomatoes, preferably heirloom, diced
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- Whole hot pepper pierced (chili, Scotch bonnet)
- 1/2 pound butternut squash cut into large cubes
- 18 small Okra, sliced in half
- 2 cups (or more) chicken broth
- Salt to taste
Instructions
- Place chicken in a large bowl or saucepan, rub with lemon juice, then add salt, garlic, white pepper and chicken bouillon.
- Mix chicken pieces with a spoon or with hands until they are well coated, set aside for 1 hour.
- When ready to cook, heat up large saucepan with palm oil, bacon fat and canola oil, then add chicken, brown both sides for about 4-5 minutes.
- Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions are translucent.
- Add chicken stock if necessary to prevent any burns.
- Next add chicken stock (about 2 cups or enough to cover chicken). Add chicken bouillon, and squash.
- Bring to a boil and let it simmer until sauce thickens, it might take about 20 minutes or more.
- Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
- Adjust for salt, pepper and stew consistency.
- Serve warm with Cornmeal mash or rice.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1190.42 kcal
- Sugar: 10.91 g
- Sodium: 1875.25 mg
- Fat: 84.77 g
- Saturated Fat: 24.08 g
- Trans Fat: 0.41 g
- Carbohydrates: 31.26 g
- Fiber: 6.2 g
- Protein: 75.68 g
- Cholesterol: 280.04 mg
