I normally tend to save chicken breast whenever we buy full chicken without having any plan for it. It become a habit my mother is not happy with…. you don’t want to hear her scream when she is searching for something in the freezer and all she comes across is chicken breasts.
Whiles cleaning the fridge created by the mess of low voltage, I had to make good use of the “not- really-forgotten” chicken breasts piled up in the freezer. My first sister gladly provided her chicken sauce recipe when I requested for it. She is the queen of all sauces because she loves fast meals. No long things!
For the Ghanaian chicken sauce, feel free to use any part of chicken as you want. In our country, there are no rules with meat, just go with the flow. If you don’t mind, you can use bone-in chicken cut into small pieces. For the marinade, I use the ultimate ginger garlic combination with the addition of green chilli, lemon juice and Adobo seasoning blend. You can use any all- purpose seasoning or chicken stock seasoning as you want.
After marinating the chicken, we make the chicken sauce by sauteing garlic, onions and celery together. Do not leave out the celery, it is where all the flavour comes from. Then we add the chicken, add the stock, carrots and the other ingredients. This recipe is easily adaptable and I hope you try it.
- 1/3 kg chicken breast or thighs
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 or 2 green chilli add more for extra heat
- 1-2 teaspoon Adobo seasoning or any all-purpose seasoning like Badia's
- 1 teaspoon lemon juice
- 3 tablespoon oil
- 1 large onion diced
- 1 clove garlic minced
- 1 stalk celery thinly chopped
- 4 large carrots (diced) adjust for preference
- 2 tablespoon corn flour
- 1/2cup/ 120ml-1cup/240ml water plus chicken stock cube/ chicken stock
- 1/4 teaspoon white pepper
Cut chicken into desired sizes and marinate chicken in the above seasoning overnight in the refrigerator or for 10 to 15 minutes.
Put oil in a saucepan. Add onions, garlic and celery. Sautee for 3 to 5 minutes till it it fragrant and onions are softened. Do not brown or caramelise the onions. Add the marinated chicken pieces together with the marinade, cover and let steam for about 5 minutes on high heat.
Add carrots and white pepper. Add the chicken stock cube and water or chicken stock. Make a corn flour water solution with 1 to 2 tablespoon corn flour with a little water. Add the solution, taste and adjust for salt. Simmer for 3 to 5 minutes till sauce is thickened and carrots are tender. Serve alone or with any carbohydrate dish of choice.