Elayne’s Grandma’s (Maria “Baba”) Chicken Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 family package of chicken drumsticks
Olive oil (about ¾ - 1 inch)
1 small bag of carrots
2 chicken bouillon cubes
Garlic powder
Paprika
Salt
Seasoning salt
Black pepper
Crushed red pepper flakes
2 stalks of finely celery chopped in small chunks
1 med. onion chopped in small pieces
I large or (2) medium bay leave(s)
½ bag of frozen baby lima beans (optional)
1 large or 2 medium sized Yucca Root (Mandioca)
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Directions: |
Directions:Wash your chicken and pat down with a paper towel to dry. Season your chicken legs on both sides with seasoning salt, garlic powder, black pepper and then cover with paprika. (The paprika will brown the chicken nicely). Use a 12 -quart soup stock pot. Cover the bottom of the pan with olive oil. Add seasoned chicken to the heated olive oil and braise chicken on all sides (for about 10-15 minutes, or until it looks lightly browned). After 10 minutes of browning the drumsticks, add your chopped celery and onions and braise along with the chicken.
Boil a teapot full of water. Peel your Yucca with a potato peeler and cut Yucca into 1 1/2 inch chunks, then cut pieces down the middle. Peel and chop your carrots. Once chicken and vegetables are brown add your Yucca and carrots and cover all ingredients with boiling water. Put enough boiling water to cover everything. The yucca will thicken the water, to be just the right consistency for stew. Add your frozen baby lima beans, bouillon cubes and bay leaves to the water, plus a couple of sprinkles of red pepper flakes. Cover the pot and let the stew cook over medium heat. Cook the stew for about an hour and a half or until the yucca root get soft all the way thru. The stew will thicken as it cooks.
When the dish is almost done, take off the skin of the chicken…it gives it flavor but doesn’t look good, so just throw that part out.
Make 2-3 cups of white rice to go with your stew when done.
Enjoy!
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
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Personal
Notes: This Chicken Stew recipe is one of my family’s favorites meals. The original recipe was given to me by my beautiful grandmother, fondly known as Maria “Baba” Lima Barros. Her recipe, was closer to Galinha Guizado, and was a crowd favorite for the many Kriolos that visited her kitchen. Maria Baba was a fabulous cook, who took great pride in feeding and caring for her Cape Verdean community throughout New England.
Over the years, I have added my own personal touch to her recipe. When I cook this dish, I can't help to think about the wonderful aroma that came from my dear grandmother's kitchen...Calde de Peixe, Pastel, Guofong, Cous Cous, Fried Cod fillets, Banana and Apple Fritters. I wish I had written down some of her specialties that people would travel near and far to taste.
Thanks Prima Colleen for helping us pass down these Cape Verdean specialties.
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