Rice And Fish Stew Served With Juicy Chicken Drumsticks

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Rice And Fish Stew Served With Juicy Chicken Drumsticks.

 

INGREDIENTS FOR RICE AND FISH STEW SERVED WITH CHICKEN DRUMSTICKS:
  • Rice
  • Tomatoes
  • Fish (boiled and bone picked or canned)
  • Drumsticks
  • Cooking oil
  • Crayfish (Optional)
  • Onion
  • Pepper
  • Seasoning cubes
  • Curry powder
  • Salt
  • Water

 

 

RECIPE FOR RICE AND FISH STEW WITH CHICKEN:

Dear Diary, I keep preserved tomato in the freezer. I do not have to buy tomatoes every time I cook stew.
My tomato is washed, chopped, boiled and blended together with onion and red peppers. The blended mixture is fried OR brought to a boil again, before  frying, cooling and packing into freezer containers.
Each time I make stew, what I do basically is just scoop the quantity I need for that moment, get the ingredients for the particular flavor I want, and then  cook in about 10 minutes or less. i.e when I do not have to deal with cooking tough meat.

*My Secret to making sweet Tomato Stew (with any type of tomato)*  without sour or slappy taste  is explained RIGHT HERE. 

 
  1. My tomato mixture from the freezer (defrosted) is scooped out and poured into a cooking pot.
  2. I added some fish stock to the level of thickness I wanted, with salt, some curry  and seasoning cubes to taste. **Too much seasoning destroys the natural taste of food and leaves your meals with an artificial taste**  I do not enjoy eating very thick and oily tomato stew, so, I add enough stock to loosen it up.
  3. The fresh fish  is boiled with some onion and salt, when tender, I remove the head and pick out every single bone. * If this is tedious for you diary, you can do with canned fish but, do not forget that eating them fresh without preservatives is the best for your health. The reason I cook with canned fish most times is just to save time. Health wise? fresh fish is great!
  4. The fish is added to the stew pot, covered and left to boil. The fish stock gives it real fish stew flavor.
  5. When I am satisfied with the taste and thickness, I turn off the heat.

 

COOKING JUICY CHICKEN:
The washed chicken is salted and roast in a heated, dry fry pan before cooking in a microwave oven. Why I put in the microwave is to cook the meat inside so that I don’t bite chicken blood while eating. The reason I do not fry my chicken most times is to avoid drying up the juice in it and reducing the size. I like it soft, juicy and bulky. The dry roasting gives it the kind of flavor I like in chicken. However, you can fry a little before drying in a microwave oven.
 
For hard chicken, you must boil with onion and salt before frying in oil or adding  into the stew pot. 
NOTE: Chicken should not be left for too long in the microwave as the juice just continues to dry up.  I set the timing of this chicken to five minutes and it came out very good and juicy too.

 

pieces of chicken in a plate of food
Rice And Fish Stew Served With Juicy Chicken Drumsticks

0 thoughts on “Rice And Fish Stew Served With Juicy Chicken Drumsticks”

  5. Please come even more often. You can see that all the meals are healthy. Eating smaller portions of these is as good as dieting you know. *wink*

    Reply

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