Ingredients
- 1 whole village chicken, cut into pieces (thighs, legs, breast)
- 1 large onion, diced
- 1 tin of tomatoes
- 2 tbsps of tomato paste
- 1 tsp Paprika
- 2 tsps Chilli flakes
- 2 tsps Garlic powder
- 2 tsps Mixed spice seasoning
- Salt & Pepper to taste
- 2 tbsps of vegetable oil
Method
Wash and prepare your chicken.
In a large pot heat your oil on a medium/high heat. Add the chopped onions and fry them until they become translucent. Add your chicken pieces, followed by all the seasoning; and stir well making sure each piece is fully coated with seasoning. Fry the chicken pieces until they are browned on the outside.
Now add boiling water to the chicken, place the lid over the pot and boil until the chicken becomes soft and cooks through, about 1 hour. If the water runs low and the chicken is not yet soft, add some more water and boil further.
Once the chicken is soft enough, and the water has evaporated, add the tomato paste, and mix well, then add tinned tomatoes, stir well and allow the chicken and tomatoes to cook for a further 10 mins. Add salt and pepper to taste.
Serving
Serve hot. This chicken goes perfectly with Nshima or rice, and some nice greens such as pumpkin leaves or spinach. Enjoy!
This I can sell. Just “village”, anyone will buy the thing.
But Kant’s change that picture, you are older now and more hotter.
Thanks Temba
I’ve always wondered how to do this. Now which village should I go to or is there another name for this (free range broiler or what? Now Nostra, Please concentrate on the recipe and not the author , Mwaume
Even a “De-comissioned” layer chicken can be substituted for the free range so called “village” chicken as the meat is equally tough!
Lovely. Yum, good taste even by looks alone.