Palm Oil Chicken and Beans


1 whole chicken, cut into eight
2 cups of beans
4 large tomatoes, chopped
8 atarodo (habanero), chopped
1 stock cube
1 1/2 teaspoons of salt
1/2 cup of palm oil


Cook the beans with a pressure cooker for 20 minutes.

Boil the chicken with half of the chopped pepper and 1 teaspoon of salt. Reserve the stock.

Pour the palm oil into a frying pan set over medium-high heat. Brown the chicken, about 3 minutes on each side-the palm oil crust is delish!

Pour the same palm oil into a pot, and add the onions, tomatoes, and pepper. Sauteé for 5 minutes. Add 2 cups of the chicken stock, and bring to a boil.

Add the beans, cover, and cook for 15 minutes, then add the chicken. Don’t cover the pot after adding the chicken (you don’t want the crust to soften). Simmer for 3 minutes, and serve.

Enjoy, and remember,
It’s sooo good for you



Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 2 comments
saidat - December 4, 2013

the best way to cook beans is to use pressure cooker,turns out better and sweeter

    Chidinma - December 4, 2013

    I quite agree. For this recipe, I used a pressure cooker to boil the beans first, then finished cooking in a regular pot.

    For an all-pressure cooker recipe, please see the Cowtail Infused Beans.


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