Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fried chicken with ugu leaves stew. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
The best nigerian fried rice recipe : special chicken fried rice Ugu (fluted pumpkin) leaves are nutritious and delicious. This video shows you one way to make a healthy stir-fry with it. Chicken stew recipe / spicy chicken stew.
Fried Chicken with Ugu Leaves Stew is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Fried Chicken with Ugu Leaves Stew is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have fried chicken with ugu leaves stew using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Fried Chicken with Ugu Leaves Stew:
- Make ready I kg of home breed Chicken
- Take Small basket of firm tomatoes
- Prepare 3 handfulFresh Red chilli peppers
- Prepare 6 big Red tatasha (red bell peppers)
- Prepare Fresh pepper ( small
- Get 2 Big Onions
- Get Fresh Garlic
- Get Ginger
- Take Ugu leaves (two small bunch. Picked, washed and sliced)
- Take Curry leave (picked, washed and sliced)
- Make ready 11/2 cup Groundnut oil
- Take 2-3 Seasoning Cubes
- Get Salt
- Prepare Thyme and Curry powder 1tsp each
We sometimes like rustic food and don't. Chicken stew can be made in one pot using leftover baked or broiled chicken breasts, thighs or other parts, and supplies a host of nutritional benefits. Always put food safety first: Do not use chicken that has been left unrefrigerated for more than two hours. Leftover chicken can be stored in the freezer.
Steps to make Fried Chicken with Ugu Leaves Stew:
- After killing and cutting the chicken into desired sizes, wash properly with salt and little lime juice to removed any unpleasant smell…
- In pot, season chicken with chopped onions, garlic, grated ginger, salt, one seasoning cube, fresh blended pepper, some lime juice and some shallots and allow to rest for 20mins so the spices all come together very well…
- Cook chicken till tender, if the stock is drying out, you can always add water and cook till the tender.
- Remove chicken from the stock and deep fry till crispy then removed from oil and set aside.
- Put all the tomatoes, Tatasha, Chili pepper, pepper and 1 Onions and blend till smooth.
- Put the blended mixture into a pot and allow to boil till it dry up the water. While it is boiling, do not stir to avoid it splash all over.
- Once the tomatoed puree is ready. Put a pot on the fire, add oil allow to get hot, add some chopped oinons,. Garlic, and pour the tomatoes puree into use a woody spoon and stir…
- Now add some chicken stock into the pot and allow to really cook (I like to strain out the stock to rid the stock of broken bones from the chicken and excess ginger flakes)
- Add the remaining seasoning cubes and throw in the fried Chicken, curry powder and thyme, taste for salt…allow to simmer on medium heat.
- Lastly, add the sliced Ugu and Curry leaves, give it a very good stir and remove from heat…
- Your Fried Chicken in Ugu Stew is ready. You can served with Rice, Boiled yam, potatoes or even Plantain.
Always put food safety first: Do not use chicken that has been left unrefrigerated for more than two hours. Leftover chicken can be stored in the freezer. Recipe courtesy of Giada De Laurentiis. Find recipes for fried chicken, chicken breast, grilled chicken, chicken wings, and more! They're extremely versatile, and are delicious in curries, stews.
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