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