Liberian Entree
CHICKEN GRAVY
INGREDIENTS 
1 cup rice
2½ pounds chicken parts, bone in
¼ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon salt
1 green bell pepper
1 habanero pepper
3 garlic cloves
2 Roma tomatoes
1 onion
⅓ cup vegetable oil
2 tablespoons tomato paste
2 chicken bouillon cubes
1 cup green beans, fresh
1 pound shrimp, pealed, deveined, 31-35 count (optional)
SPECIAL UTENSIL
food processor
Serves 4. Takes 50 minutes.
PREPARATION
Cook rice according to instructions on package. Add chicken parts, black pepper, cayenne pepper, and salt to large bowl. Add enough water to cover. Bring to boil at high heat. Reduce heat to medium high. Cook for 20 minutes. Chicken parts should be tender to the fork. Remove chicken from pot. Reserve 2 cups of the liquid.
While chicken cooks, seed green bell pepper. Remove stem from habanero pepper. (Be sure to wash hands.) Dice garlic cloves, green bell pepper, and Roma tomatoes. Add habanero pepper, garlic, green bell pepper, and tomato to food processor. Blend until pureed.
Mince onion. Add onion and vegetable oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently Add pureed veggies. Stir until well blended. Add tomato paste. Stir until well blended. Reduce heat to low medium. Simmer for 5 minutes. Stir enough to prevent burning.
Add chicken, bouillon cubes, green beans, and 2 cups reserved liquid. Simmer for another 5 minutes. Bring to boil using medium high heat. Add shrimp. Cook for 3 minutes or until shrimp turns orange or pink. Serve over rice. Use as much liquid as you wish.
TIDBITS
1) It is rarely ever suspected that I took lessons from the famous abstract artist, Joan Miro.
2) Here is my abstract painting of my Chicken Gravy entree. I call it Chicken Gravy. This is Jane the Judgmental Cat’s favorite work of art.
3) I did color and black-and white paintings of Chicken Gravy.
4)While in middle school, I had a vase I made displayed in the famous Gemeente Museum in Den Haag, Netherlands. I called it, Vase.
5) Yet, I have managed to remain humble through all this success.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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