Rice and Stew

When I was first dating my husband this is the first African dish he cooked for me. Since then he has made it numerous times, and recently I made it for myself. This recipe has cabbage and carrots added to it, but it is served with out them probably more frequently than it is with them. Make it how you like it. :)

Ingredients:

1/4 cup onions, sliced
4 TBS vegetable oil
2 cans tomato sauce (6 oz.)
1 cube Maggi (or other bouillon cube)
1 TBS curry
1 tsp salt
1/2 tsp thyme
1/2 tsp cayenne, optional
1 cup broth from the Boiled Chicken
A half to a full head of cabbage, depending on what you like
2 small carrots
6 pieces of Boiled Chicken

Directions:

Put onions and vegetable oil in a large pot over medium high heat. Cook onions until soft, and then add tomato sauce, Maggi, curry, salt, thyme and cayenne. Stir together, breaking up Maggi cube. Cover with a lid and let simmer for about 3 minutes. Stir and repeat, checking every few minutes. (It likes to spit everywhere, so be careful of your clothes.)
After about 8-10 minutes of simmering, taste the sauce. If it has a raw-acidic hint to it, it needs to simmer longer. If the tomato sauce seems to have lost all its raw-acidity, then it is time to add the broth. 
Mix broth into the tomato sauce, cover with a lid and let simmer for about 5 more minutes. Add the cabbage and carrots, stir, and cover. When the cabbage begins to soften a little, add the chicken pieces and stir to coat the chicken. 
Serve over rice.


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