Difference between revisions of "Chicken-White Pepper Stew"
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RealRecipes (talk | contribs) m (Text replace - "Category:Ghanaian Recipes" to "Category:Ghanaian cuisine") |
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Ghanaian Meat Dishes]] | [[Category:Ghanaian Meat Dishes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:White pepper Recipes]] | [[Category:White pepper Recipes]] | ||
Revision as of 17:14, 19 April 2012
Ingredients
- 6 to 8 Chicken pieces
- 1/2 cup oil
- 1 tablespoon lemon juice
- 1 tablespoon flour
- salt and pepper to taste
- l medium Onion, sliced
- garlic (optional)
- 1 medium green pepper, sliced
- l bay leaf
- 2 medium ripe tomatoes, diced
- 11/4 cups water
- 1 teaspoon white pepper
Directions
Season Chicken with lemon juice, salt, pepper, and garlic. Place in a large saucepan, add bay leaf with 1/4 cup of the water, and cook for 10 minutes. Stir once or twice. Remove Chicken. Heat oil in a large skillet and brown all sides of Chicken - about 15 minutes. Remove Chicken and prepare gravy in the fol lowing manner: brown flour in oil; add Onion and fry for 5 minutes. Add green pepper, tomatoes, and white pepper, and cook for another 5 minutes. Stir in remaining water and pour gravy over browned Chicken in saucepan. Cover and cook for 30 minutes.
Serves 4 Cooking time: 1 l/2 hours
