LIBERIAN CHICKEN GRAVY

 

Ingredient

- 1 mixed chicken pieces, thighs, or drumsticks
- 2 bouillon cubes

- 2 tsp. regular flour
- 2 tsp.  tomato paste
- 1 onion, chopped

- 1/4 tsp. black pepper
- 1 tsp. salt
- Vegetable oil
- Water
- 1 tsp. soy sauce; optional
- String beans, 1/4 to 1/2 lb.; optional

 Method

-  Boil chicken in slightly, salty water. Allow sufficient time for cooking to remove chicken off bones easily. Don't overcook or boil. Remove from heat. Cool. Remove chicken from bones. Save broth.

-  Heat oil in frying pan. Fry chicken slightly brown. Heat should be moderate.

- Remove chicken from frying pan to a bowl. Pour out excess oil. Reduce heat to low. Put in onions. Saute. Add soy sauce, salt, pepper, and bouillon cubes. Mix well. Add flour. Stir. Add tomato paste. Stir. Add chicken and stir. Simmer for 2 minutes. Stir once.

-  Add chicken broth slowly to prevent lumps from flour mixture. Cover. Increase heat to moderate. Add string beans.

-  Cook until gravy thickens and to your liking. Turn off heat.

-  Serve over rice, or in any way you like it.

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