Chicken+Stew

Chicken Stew from Africa
Brought to you by: Peter Amungas, Kenya

Conversion Table U.S. to Metric and Metric to U.S.

Ingredients:

 * 3-7 pound whole chicken
 * onions
 * potatoes
 * tomatoes
 * garlic
 * water
 * milk (optional)
 * 1 can cream of mushroom soup
 * 1 can chicken stock
 * 1 cup water and 1 cup flour for thickening
 * salt and pepper to taste

Procedure:

 * Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
 * While chicken is cooking, dice potatoes, slice carrots and chop onions to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
 * Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
 * With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional).
 * Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If too thick add a bit of water, too thin add a bit more flour, and shake very hard again. If there are a few lumps you can remove them by straining.
 * Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. Bring mixture to a slow boil and simmer to desired consistency.
 * Add the cooked (now cooled) vegetables to the stew.
 * When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
 * Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
 * If you want, try adding a dash of hot sauce.
 * Let stew simmer for a little longer and serve.
 * Serve with steaming hot ugali and enjoy.