Chicken gravy is usually reserved for Sundays or on special occasion. That’s because you need chicken to make chicken gravy and that's costly.
Tender chickens are often imported as baby chicks and raised. As a result they are more expensive than the country chicken. So many people cannot afford to buy this imported chicken.
When we last lived in Liberia, these chickens cost $5 for one. It may not seem like a lot to you. But for the standard of living and general low income of the masses, $5 for a chicken is a lot. Fish is much cheaper.
You can make this gravy and serve it with
for dinner. You can also serve it on plain rice with split peas, kidney beans, or any other vegetable you like.
Here's what you'll need to make your chicken gravy:
3 lbs chicken thighs (or any other part if preferred)
1 medium onion (thinly sliced)
2 tsps seasoned salt
1 tsp ground black pepper
1 1/4 C cooking oil
3 Tbs flour
2 tsp tomato paste
2 1/2 C water
1/2 pod hot pepper (chopped, optional)
First you have to fry your chicken:
Wash your chicken.
Add 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp seasoned salt. Mix to spread seasoning evenly. Let stand for 30 minutes to allow seasonings to penetrate.
Add one cup of cooking oil to a large skillet. Heat the oil on medium high. When oil is hot, fry chicken until both sides are brown. Reduce heat if your chicken is cooking too fast.
Next, make your chicken gravy:
Heat 1/4 cup of oil in large skillet on medium high. Add 3 Tbs of flour to hot oil. Stir until well mixed.
Add sliced onions. Continue stirring until onions and flour are golden brown. Reduce heat to medium. Add tomato paste and mix in.
Add 2 1/2 C water. Add 1/2 tsp salt, 1 tsp seasoned salt, 1/4 tsp black pepper and hot pepper. Stir.
Taste. Add more salt and seasoned salt if desired. Add fried chicken to gravy.
Return to boil. Reduce heat to medium / low. Simmer until gravy has thickened as desired.