096 Liberia – Chicken Gravy with Check Rice

096 Liberia - Chicken Gravy with Chech Rice

Chicken Gravy with Check Rice

This African stew has tons of flavor, a little heat and a nice mix of proteins. The Check Rice nicely compliments this stew with the use of spinach. I opted out of the “fried fish” and used swordfish steaks instead.



1/4 – 1/2 cup cooking oil (vegetable, canola, corn)

2-3 pounds chicken cut up (I used chicken thighs)

1 1/2 – 2 pounds fried fish steaks (any firm fish)

1 pound large shrimp cleaned and deveined

2 – 3 large red bell peppers

1 green bell pepper

1 – 2 T tomato paste

2 – 3 fresh tomatoes

1 medium onion chopped

5 garlic cloves

½ teaspoon ginger chopped

1 or more scotch bonnet or habanero pepper

¼ cup basil and parsley

1 Tablespoon chicken bouillon (optional)

½ teaspoon cayenne pepper

Salt and pepper to taste


1. Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken.

2. Reserve the stock for later use.

3. In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs.

4. Add ½ cup oil to heavy duty pot/pan, and then add the bell pepper blend followed by tomato paste.

5. Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to.

6. Next add chicken, fried fish with about 2 cups of stock let it simmer for another 10 minutes

7. Throw in shrimp if using any – cook for another 35 minutes

8. Finally. Adjust seasonings, soup consistency with water/chicken stock, maggie and seasonings

Check Rice


¼ cup fresh parsley chopped

6-8 cups fresh spinach

2 -3 tablespoons cooking oil

1 medium onion chopped

½ teaspoon smoked paprika

½ teaspoon cayenne pepper

1-2 teaspoon minced garlic

2 cups brown rice

¼ teaspoon curry powder

4 cups chicken stock or water

1 1/2 teaspoon salt or more adjust to taste

Black pepper to taste


1. In a food processor blend spinach and parsley. Set aside

2. Wash rice until water runs clear. Drain water.

3. Heat a saucepan with oil. Then add onions, garlic, paprika, curry, pepper, cayenne pepper, sauté for about a minute.

4. Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water, bring to a boil reduce heat, and simmer until rice is almost cooked- about 15 -18 minutes into cooking.

5. Then add spinach and parsley mixture. Combine and mix thoroughly.

6. Continue cooking, for a few more minutes until rice is completely cooked. You may add more stock if needed.

7. Adjust for salt and pepper. Serve warm

Original recipes found here:



Author: martymadeitproductions

A Home Chef's Journey

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