Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ettas native chicken stew with ugu leaf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cooking native chicken tinola,stew on fire traditional style with vegetable malunggay leaves(moringa). The ingredients: Each recipe calls for boneless, skinless chicken thighs, plus four or five other. I made the chicken stew yesterday and we are this with appam.
Ettas native chicken stew with ugu leaf is one of the most favored of recent viral meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Ettas native chicken stew with ugu leaf is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have ettas native chicken stew with ugu leaf using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ettas native chicken stew with ugu leaf:
- Get 1 kg chicken
- Take 1 big dried catfish
- Get 1 piece stockfish head
- Get 1 tomato cup of crayfish
- Prepare 1 cup ogiri
- Make ready Palm oil
- Take fresh Tomatoes
- Prepare fresh Pepper
- Take Onions
- Take Seasoning
- Make ready Salt
- Prepare leaf Ugu
If you aren't keen on them, omit the olives from this smoky stew. Stir in beans and parsley; transfer to freezerproof containers (portion at this stage). Freeze for up to three months. Before serving, defrost stew completely, then tip into a pan; reheat gently until piping hot.
Instructions to make Ettas native chicken stew with ugu leaf:
- Clean up all ingredients::::slice your Ugu leaf, prepare your stockfish, dryfish and chicken for boiling, grate your tomatoes, pepper and onions
- Boil your chicken with the stock fish and dryfish, add seasoning and salt to it, add sliced onions and leave to boil…make sure you have little stock left
- Add you palm oil and bleach a little, fry your chicken till it’s tender and crisp…add sliced onions and fry for 3mins then pour in your blended tomatoe and pepper mix leave to cook/fry…once this is ready….add you lil chicken stock with the dryfish and stock fish,….add your grinder crayfish and ogiri…leave to cook and dry off the excess water from the stock…correct your seasoning if necesary
- Once this is ready….add your sliced and washed Ugu leaf and cook for 3mins….and your meal is ready to be served and enjoyed
The Philippine native chicken bearing the scientific name Gallus gallus domesticus is popularly raised by Filipinos in their backyards. The combination of Okongobong(Ugu) and Egusi in a pot is a match made in heaven! Anybody can love this at the first try! I once made this and my Nigerian roommate 'nicodemuslly' asked The Egusi is stewed with onions, garlic and a little ginger then the blanched pumpkin leaves are added to it. Chicken stew is versatile and can easily be customized to suit your tastes.
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