Rice and Chicken Stew

Ingredients

• 3 big cups of long-grain white rice, washed and boiled
• 1 whole medium chicken, cut into child-friendly pieces (no large bones for young children) FOR THE CHILDREN'S MILD STEW:
• 4 big ripe tomatoes, blended
• 2 big Tatashe (red bell peppers), blended
• 1 Atarodo only — mild for children
• 1 big onion — half blended, half sliced
• 3 cooking spoons of vegetable oil
• 2 big handfuls of ground dried crayfish
• 2 seasoning cubes (Knorr), crushed
• 1 teaspoon of curry powder
• 1 teaspoon of thyme
• Salt — go easy for children

Method

1. 01

   Cooking the Chicken. Season chicken with 1 seasoning cube, curry, thyme and a little salt. Cook in water with sliced onion for 20 to 25 minutes until tender. Remove chicken. Reserve the stock. Fry the cooked chicken until golden-brown. Set aside.

2. 02

   Boiling the Rice. Boil rice in salted water for 18 to 20 minutes until fully cooked. Drain and keep warm.

3. 03

   Making the Children's Mild Stew. Heat oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and the 1 Atarodo. Fry for 20 minutes until deeply cooked and oil floats on top. Add ground crayfish, remaining seasoning cube, curry, thyme and a little salt. Stir well. Add a ladle of chicken stock. Simmer 5 minutes.

4. 04

   Finishing the Stew. Add the fried chicken pieces to the mild stew. Coat each piece well. Simmer 5 more minutes. Taste — the stew should be rich, tomato-forward, mildly spiced and deeply satisfying for a child's palate.

5. 05

   Serving. Plate the white rice and spoon the mild chicken stew generously over the top or alongside.

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