Recettes

How to prepare chicken amiwo with PDTA tomato coulis

Ingredients for 4 personnes

• 2 boxes of 400g PDTA tomato coulis
• 500g of corn flour
• 4 large chicken legs
• 1 tablespoon of sunflower oil
• 2 vegetarian peppers
• 2 onions
• 3 cloves of garlic
• Laurel
• ginger
• salt, pepper

Preparation

Prepare a broth

1. Heat 4 tablespoons of oil and add the PDTA tomato coulis and
   wet with two cups of water (or with the chicken bottom). Cook for ten minutes.
2. Then add the remaining spices, smoked shrimp and crushed peppers.
   Let it cook again for 10 minutes then add the broth and salt.
   Season chicken pieces with spices, herbs, salt and
   cook them in the broth.
3. Remove the pieces, fry them in a little oil and keep them warm.

For the dough

1. Start by roasting the flour dry in a hot pot by mixing constantly.
   The flour should be browner (do not worry if it smells like popcorn!). Book.
2. Make a porridge with the rest of broth by incorporating one or two glasses of corn flour.
   When boiling, gradually add corn flour and stir well with a wooden spatula.
   Prepare a paste not very hard. Cover the prepared Amiwo dough for 10 minutes. And let it cook.
3. Make a sauce with the other 4 tomatoes with: chicken stock, oil, fried onion, tomatoes,
   slices of pepper, garlic, pepper and chilli. Add salt. Compost.
   Make the red dough next to the sauce, then finish with the chicken pieces.
   Serve hot.