A great Sunday dish, simple and fast. Kienyeji or capon chicken can be used for this recipe.
- 1 Kienyeji chicken (cut to desired pieces)
- 3/4 cups chicken stock
- 1 large onion chopped
- 2 stems fresh rosemary
- 2 bay leaves
- 2 cloves garlic, crushed
- Salt and black pepper to taste
In a cooking pot, heat the oil then add the chopped onion.
Add the garlic and let cook for two minutes.
To the onion and garlic, add the rosemary bay leaves, black pepper and a little chicken stock, and let cook for 2/3minutes.
Add the chicken and stock and over low fire. Let simmer for 30 - 45 minutes or until chicken is tender.
ED’S TIP: Add some tomatoes for an Italian twist to the recipe.
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