Umleqwa/ Hardbody Chicken 🐓
This is one of my family’s favourite and when I make it, I keep it simple… Always 👌🏽
1 Full Chicken Cut into Pieces
3 Tbsp inapaarman chicken stock
1 Large Carrot (Finely Chopped)
1 Medium Green Pepper (Finely Chopped)
1 Large Onion (Finely Chopped)
2 Cloves Garlic (Finely Chopped)
1 Heaped Tspn Flour with 100ml water
Place chicken with 1 L water in a large pot.
Add the chicken stock powder
Cook over high heat for 2 to 3 hours. Stirring occasionally and adding water if need be.
Reduce head to medium then add vegetables and Aromat and cook for 1-2 hours. Please make sure it doesn’t burn because you will be burning all the flavours.
Mix flour with 100ml water to thicken just a little bit. You want gravy to be runny not thick.
If too thick add water gradually and simmer for 30 minutes.
I cook mine for 4 to 5 hours. With pressure cooker you can cook it less.
Happy Monday 🌹
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