Ingredients - 3 lbs chicken thighs or breasts, chopped into 1-inch pieces
- 1 tsp bouillon (or 1 bouillon cube)
- 1 tsp salt
- 1 tsp chicken seasoning
- 1 tsp complete seasoning
- 1/2 tsp black pepper
- 2 tbsp green seasoning (blended)
- 1 lemon
- 2-3 lbs bora (long bean), chopped into 1-2 inch pieces
- 2 medium-sized potatoes, peeled and chopped
- 1 medium onion, thinly sliced
- 8 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tomatoes, chopped
- Chopped scallions (eschalot)
- Chopped parsley
- Thyme
- Wiri wiri or chili peppers (optional)
- 1/3 cup tomato sauce
- 1 1/2 tbsp brown sugar (or Chinese sauce)
- 1/2 tsp black pepper
- 1 cup water
- 2-3 tbsp cooking oil
Instructions:
- Wash the chicken pieces with lemon and pat them dry.
- In a mixing bowl, combine the chicken with the bouillon, salt, chicken seasoning, complete seasoning, black pepper, and green seasoning. Mix well and let it marinate for at least 20 minutes.
- In a large pot, heat 2-3 tablespoons of oil over medium heat. Add the brown sugar (or Chinese sauce) and allow it to caramelize until it turns a dark brown color.
- Add the chicken to the pot and let it sit for 1-2 minutes before stirring. Add the tomato sauce and stir well. Cover the pot with a lid and let the chicken cook until all of the juices have been released and evaporated, stirring occasionally to prevent burning.
- Add the bora, potatoes, onion, garlic, ginger, tomatoes, scallions, parsley, thyme, and wiri wiri or chili peppers (if using) to the pot with the chicken. Stir well.
- Add the bouillon, complete seasoning, seasoned salt, black pepper, and water to the pot. Stir well and cover the pot with a lid.
- Let the bora and chicken cook for about 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked. Stir occasionally and add more water if necessary to prevent sticking.
- Adjust the seasoning with salt and pepper, if needed.
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