Stewed Chicken with Bodi Bora aka Long Green Beans

bodi (long beans)

🥗Healthier: green beans

💰Cheaper: snap peas

Green beans are more widely available and can provide a similar texture.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than whole chicken.

Clean and rinse 2.12 lbs of chicken wings and drain them.

Marinate the chicken with 3 tablespoons of green seasoning, 2 teaspoons of salt, and 1.5 teaspoons of black pepper.

In a medium heavy bottom pot over high heat, add 2.5 tablespoons of brown sugar without oil to caramelize it.

Stir the sugar until it bubbles and darkens, being careful not to let it burn.

Once the sugar has darkened, add the marinated chicken to the pot and stir to sear it, cooking for about 15-20 minutes until it releases its juices.

Add 2 tablespoons of organic ketchup to the pot and stir.

Chop 2 plum tomatoes and a piece of onion, and set aside.

Chop 6 cloves of garlic and a piece of hot pepper, and set aside.

Check the chicken after 15-20 minutes; it should have a nice glaze and color.

Peel and cube a potato (about 7 oz) and add it to the pot to help combine the flavors.

Stir the chicken and potato, then check for salt and adjust if necessary.

Add the rinsed bodhi (long green beans) to the pot along with the aromatics and stir to combine.

Cover the pot and steam cook for 15 minutes until the bodhi is tender and the potato is fully cooked.

After 10 minutes of cooking, clean down the sides of the pot and check the heat, adjusting to low to retain nutrition in the bodhi.

Continue cooking until everything is nice and delicious, ensuring the chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level: