Boil Kienyeji Chicken until tender,  add a little salt, Rosemary and black pepper to the water)  this can take up to 20-45 minutes depending on the texture of the chicken. I boiled mine for 30 mins.

When it’s tender,  drain the stock but don’t pour it away. (It can be used later when frying or you can drink it,  very nutritious)

Under medium low heat place a heavy non stick pan with the chicken.(Most kienyeji chickens,  have their own fat,  when frying you don’t need to add any oil.)