Carbonnade of chicken

Name: Carbonnade of chicken
Total time: 3600 s
Yield: Serves 5 servin
Cuisine: Kenyan
Ingredients: Whole chicken; Salt/pepper; 60 g flour; 60 g Vegetable oil; 300 g Onions; 625 ml Beer; 25 g Caster Sugar; 60 g Tomato Puree; Brown Stock; 250 ml Soy sauce

PHELIX @cook_9783358

THIKA

Full of taste .Hangover cure

PHELIX @cook_9783358

THIKA

Full of taste .Hangover cure

Saved

Ingredients

1 Hour

Serves 5 servin

Whole chicken
Salt/pepper
60 gflour
60 gVegetable oil
300 gOnions
625 mlBeer
25 gCaster Sugar
60 gTomato Puree
Brown Stock
250 mlSoy sauce

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Steps

1 Hour

1

Trim and portion the chicken appropriately
2

Marinate the portions with salt and soy sauce
3

Keep in the fridge to enhance the marination for approximately 20 minutes
4

Pass each piece through flour
5

Meanwhile,let the vegetable oil get well heated in a pan
6

Quickly colour the chicken pieces in the hot vegetable oil.They should brown lightly on both sides
7

Fry the onions to a light brown colour
8

Into the pan containing the onions,add the chicken-pieces
9

Add the tomato puree,caster sugar and the beer
10

Add the stock or water ensuring that the liquid covers the chicken
11

Cover with a tight-fitting lid and simmer gently until the chicken is tender enough (app 30-45 minutes)
12

Skim and correct the seasoning
13

Serve while warm with ugali/ chapatti with buttered spinach.
14

Enjoy your dinner.