Boiling chicken or meat was probably one of the first things I learnt how to prepare because my mum made me do it! lol. This is probably one of the easiest thing to do and it is a critical stage for me when I plan on making stews, sauces or some rice dishes like the famous Jollof Rice! Over the years I have tried different methods but this one is my reliable and go to method when boiling chicken or even meat! This recipe can be suited to boil other proteins of your choice not just chicken. Let us get right down to it:

You will need:

2kg chicken (or protein of choice)

40g Ginger

6 medium sized cloves garlic

2 small onions (diced)

1 tablespoon thyme

1 tablespoon curry

1 - 2 tablespoon white pepper

2 bay leaves

1 small scotch bonnet or habanero (optional)

Salt to taste (I often start with 1 tablespoon, adjust if desired)

3 small bouillon cubes (Knorr or Maggi)

1 cup water

Directions

1. Wash chicken or protein of choice and place in a pot

2. Cut garlic, ginger, onions, scotch bonnet and place in the pot containing the chicken.

3. Add all spices; curry, thyme, white pepper, bouillon cube, bay leaves and salt.

4. Stir chicken and spices together in the pot.

5. Add water and bring to boil on medium to high heat till tender! this can take at least 20 - 30 minutes. Also boil on medium heat to allow chicken properly absorb the spices and release its own stock. This allows for optimum flavour which is why very little water is added.

6. Once boiled, take out the chicken and use the stock for whatever you choose to prepare. Can also be stored in the refrigerator or freezer! You can grill, fry your chicken or add into stew boiled.

It’s that easy to make! Please let us know to it turns out when you try it!

Till next time and watch out for the next recipe! xx