Chicken with soumbala

🍗 A simmered chicken dish with soumbala.

Ingredients

• 800 g boneless chicken pieces
• 400 g tomatoes
• 150 g onion
• 20 g vegetable oil
• 500 ml water
• 4 g salt
• 20 g food-grade soumbala

Preparation

Do not wash raw chicken. Cut evenly and prepare onion and tomatoes with separate utensils.

Brown chicken in oil for 8 minutes and reserve on a dedicated plate. Soften onion for 5 minutes, add tomatoes and cook 10 minutes, stirring.

Add water, chicken and salt. Crumble the 20 g soumbala into the liquid. Simmer gently about 30 minutes, checking the bottom and adjusting water if needed.

Check at least 74 °C in the centre with a thermometer; continue if needed. Divide meat and sauce into four portions. Accompaniments are separate.