Road runner chicken also known as hardbody chicken or umleqwa is a free range chicken breed that tougher and requires a lot of cooking time. It benefits from allowing it to slow cook to release it’s flavour.

What You’ll Need - Serves 4

  • 1 road runner chicken

  • 1 onion

  • 2 tomatoes

  • 1 tbs mild curry powder

  • 2 tsp paprika

  • 4 cups chicken stock

  • 4 tbs vegetable or canola oil

  • Fresh green chillies (optional)

  • Salt to taste

Prep - 10 Minutes

  • If you can manage to get your road runner already cut, please do. The bones are quite tough to cut through. If you can’t, a sharp knife and some elbow grease will come in handy here.

  • Place your chicken pieces in a bowl and season with salt to taste.

  • Chop your onion and tomatoes (this doesn’t have to be fine). You can also use canned tomatoes.

Let’s Get Cooking - 3 Hours

  • In a large pot, heat the cooking oil.

  • Place the chicken in the pot and allow it to brown on one side before turning it. Continue to do this until the chicken has browned all over.

  • Add the diced onions and fry with the chicken until the onions are cooked and soft.

  • Add the diced tomatoes and combine.

  • Add the curry powder and paprika and combine. Cover the chicken and allow the tomatoes to cook down.

  • Once the tomatoes are soft and cooked, add the stock and bring the pot to a boil.

  • Reduce the heat to medium and leave to cook until the chicken is tender adding more water as needed.

  • Taste for salt and season accordingly.

  • Once you feel the chicken is tender and pulling away from the bone, leave the lid off and turn the heat back on high to reduce and thicken the gravy.

  • Add chopped fresh chillies if desired.

  • Serve and enjoy.

Love,

V

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