Liberian Chicken Gravy

Adapted by Priya Krishna

Total Time: 1½ hours
Rating: 4(332)
Notes: Read community notes

A staple of Liberian cuisine, this chicken tastes complex with its mix of spicy heat and richness, but comes together simply in just one pan. For the chef Thalmus Hare and other Liberians, this dish is part of the Thanksgiving table. (Liberia is one of the only countries outside the United States to celebrate Thanksgiving.) Peppers are staples in Liberian cuisine, and this recipe incorporates two kinds: sweet red bell peppers and more fiery habaneros. They’re a satisfying counterbalance to the intense chicken flavor that’s supercharged by both broth and Maggi seasoning. This shares similarities with Liberian pepper chicken, another popular dish, but is much saucier. —Priya Krishna

Featured in: Marking a Different Thanksgiving Tradition, From West Africa

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Ingredients

Yield:2 to 4 servings

½teaspoon seasoned salt
¼teaspoon black pepper
¼teaspoon ground cayenne
¼teaspoon onion powder
¼teaspoon garlic powder
2pounds bone-in, skin-on chicken thighs (about 4)
1large yellow onion, roughly chopped
2garlic cloves
1chicken-flavored bouillon seasoning cube, such as Maggi
2habanero peppers, stems removed
1tablespoon olive oil
¼cup tomato paste
1cup unsalted chicken stock, homemade or store-bought
1red bell pepper, very thinly sliced
Cooked rice, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl, mix together seasoned salt, black pepper, cayenne, onion powder and garlic powder. Place chicken in a medium bowl, rub the spice mixture all over and let sit for 30 minutes.
Step 2
Meanwhile, in a blender or food processor, purée onion, garlic, seasoning cube and 1 habanero pepper.
Step 3
Heat oven to 425 degrees. Heat olive oil in a large cast-iron or other ovenproof skillet over high. Once it is shimmering, add the chicken skin side down. Cook, undisturbed, until the skin develops a golden-brown crust, 3 to 5 minutes. Transfer the chicken to a plate, leaving behind the remaining fat.
Step 4
Turn heat down to medium, and mix tomato paste with chicken fat and oil in the pan. Cook, stirring occasionally, until the tomato paste becomes fragrant and darkens in color, 3 to 5 minutes. Stir in the pureed ingredients, and cook for another 5 minutes, until thickened slightly. Add chicken stock and cook for 2 minutes more, just to incorporate the flavors. Stir in bell peppers and remaining habanero pepper, then nestle the chicken thighs in the pan, skin side up.
Step 5
Bake until the sauce has a slushy texture, 30 to 35 minutes. To serve, transfer the chicken to plates and spoon the sauce on top. Serve with rice.

Ratings

4 out of 5

332 user ratings

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Private Notes

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Cooking Notes

Isihir Bhan2 years ago

I made several modifications: I used boneless skinless thighs, Better than Bouillon paste instead of the bouillon cube and to make the stock, and cooked for 25 minutes in a 400 degree oven. That said, it was fantastic. Heat with one habanero was perfect. I used 4 thighs which was a little skimpy: will use more next time.

Bev2 years ago

I followed the recipe precisely and it came out bland and very oily. You need to discard most of the chicken fat before cooking the onion mixture. My habaneros were starting to get soft so they may have lost their punch, but there wasn’t enough of the seasoning mix to really coat the chicken. Next time I want spicy chicken, I will make a piri piri recipe instead.

Gillian Zyland2 years ago

Re @Adele M — The “MSG MYTH” has been debunked. Unless you happen to have an actual allergy or serious sensitivity to it, MSG is now shown to be fine in moderation, like most spices and flavorings. Doesn’t have long-term effects either. Eaten by spoonful on its own, may cause a mild headache, but definitely not the scary thing I was raised to believe. Read up, free yourself! :) (But as I said, if you have a particular sensitivity, avoid it.) Also wanted to let other readers know.

Layli2 years ago

For the record, Liberians love oily, spicy food. The “base” for most Liberian recipes is pounded hot pepper (sometimes with onion), Maggi cube (or Vita), and some kind of oil - yellow oil, red oil (palm oil), and/or rendered fat from meat or poultry. For this recipe (which is very similar to the classic Liberian Chicken that you can order at the Royal Grand Hotel in Liberia’s capitol, Monrovia), I doubled the habañeros, minced (not blended) the veggies, and used leg quarters. Came out great!

Drgonzo7771 year ago

I just finished preparing and eating this. FOUR stars. The only change was I used jalapeño peppers rather than habaneros. Why? I didn’t read the recipe closely enough and bought the jalapeños. My friends tell me that I like spicy food. Could this have been spicier? Yes. Did it need to be spicier? No.

Ysyllt1 year ago

I like it hot but husband doesn't so I added a tin of coconut milk first time I made it - about 20 minutes before the end. I know it completely changes the dish but we liked it so much that it has become standard. I also add fresh tomatoes if I have some that need using. Family now demand this whenever they visit. Oh and sometimes I use a whole free-range chicken (roasted for about 40 minutes in the oven before adding to the other ingredients and jointing before serving).

JJ1 year ago

I have a question, can this be done on stove top or all needs to be "baked?" It sounds delish I can't wait to try!

Harold Miller1 year ago

Didn't have tomato paste so used a can of diced tomatoes. Didn't have habanero so used a single arbol chili. No bullion cube either. Tripled the onion powder, garlic, cayenne. Cooked it down a bit before putting in the oven, had a nice bit of sauce left at the end. Very good. Crispy bits on the chicken, a little spicy, lots of flavor.

alfred e neuman1 year ago

I might replace the habeneros and tomato paste with about 4 T sambal oelek

Asf1 year ago

Really delicious. Used one Jamaican hot pepper and put 4 table spoons of agave syrup in the sauce with cut-up potatoes. Will definitely cook again!

Fubar2 years ago

Do not keep for 5 minutes on high. Maybe medium high.

AW2 years ago

This was excellent. The only modifications I made were: 1) double the spice amounts in Step 1 for the rub; 2) only used 1 habanero instead of 2 as stated in the recipe. This had excellent flavor and spice/heat. I think 2 habaneros would have been too much, even for heat lovers like us. Fantastic.

Amanda2 years ago

Very good! I used scotch bonnet instead of habanero pepper. I found this gave it a very unique flavour, pretty spicy but so good.

greg2 years ago

delicious! I used 6 bone-in thighs, double the amount of spice (as others recommended), and 50% more paste and broth. Seeded and deveined the habaneros to reduce the heat. Do not have 'seasoned salt' with MSG, so added 1/2 tsp of MSG powder, and 1/2 tsp of salt instead.

Layli2 years ago

Tim2 years ago

I made this per the recipe. I moved it into my FA Good category. Make it. It’s good. If you don’t like spicy, omit the habaneros, or only use one.

Joy2 years ago

I doubled the spice rub for four large bone-in chicken thighs. Dish turned out perfect—great spice and flavor.

Rick Teller2 years ago

For 6 large thighs, doubled the quantity of spice rub and used it all. Fiery hot: the second habanero was probably superfluous -- if I make this again I will omit it, or at least remove the seeds. That said, an interesting dish.

VA Country Man2 years ago

This would also be good with kielbasa sausage

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