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Rotti Stew (Chicken Stew)
Suriname Spicey Chicken Stew |
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600/800 gr. of chicken filet(boned)
5/6 small potatoes
1 very large onion
3/4 large cloves of garlic
3/4 medium sized tomatoes
2 large teaspoons of spicy paprika powder
2 large tablespoons of Massalla powder
1 large teaspoon of Aji-no-motto powder(monosodium glutomate)
1 large tablespoon of 'Matouks Calypso Sauce'
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Preparation:
Cut chicken breasts into 2cm squares, put aside.
Cut potatoes into quarts, put aside.
Cut onion into 0.5cm squares, put aside.
do the same with the tomatoes.
Chop garlic very fine, put aside.
Heat medium sized stew-pan with bottom covered in olive oil.
Ad onion & garlic and heat gently, while stirring, until soft and yellow.
Now add chicken and heat until chicken is nice and firm, but not brown baked.
Now add the spices: salt, pepper, paprika, aji-no-motto(monosodium glutomate), stock cubes, calypso sauce, massalla powder add some ketchup and the tomatoes.
Stir well and let it cook for a minute.
Now add the potatoes.
Stir well, but gently over a gentle fire.
Once the mixture is boiling, add 300/450 cc water and let it boil gently into a stew.
After 30 minutes boiling and stirring, the mixture should have been reduced into a nice sauce-like consistancy.
If so it is ready to serve.
Serving suggestions:
Green vegetables as String beans or Andive are a real compliment.
Also some plain rice(preverbly Thai Pandam)
Bon apetite!!
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Preparation Time: 1hr |
Serves: 4/5 |
| Recipe Origin: Suriname |
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Submitted by: |
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FiatLux
Netherlands |
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| This recipe has been viewed 12133 times. |
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