Mustard Chicken

This dish hits home for me. Its more of a African dish, and is best served with rice. I find this one really easy to make compare to many of there other dishes that are from my culture. I am first generation American, and for some reason I always found it hard to make any of the dishes. That was until my oldest would tell his Nana "hey that smells good can i have some, my mom cannot cook that." Well when he said that I only heard, "I need to learn how, and what do you mean, I cannot cook that. Um yeah i can!" So began the journey to keeping the African Dishes in the family! I have altered a little of this, because i love garlic, Jalapenos, and added olive oil. After watching Dr.Oz, i have started using a lot more Olive Oil, and garlic. Love that MAN!!


Ingredients:
2 1/2 pound boneless, skinless, chicken thighs
2 tsp salt
5 Tbls Olive Oil
1 Tbls minced garlic
1 large Sweet Onion
1 Large green bell pepper
(OPTIONAL) IF you like a hot taste dice up 1 jalapeno or pepper of your choice
1/4 onion powder
1/2 tsp black pepper
1 chicken broth cube
4 cups broth made from the chicken you boiled
3 Tbls of Mustard

Direction
Pour about 5 cups of water into the pot you will be using. Add 1 tsp salt to the water and let it boil. Afterwards, add in your chicken, let this boil for about 15 min, and add in you cubed chicken broth. When that is done scoop your chicken out and place to the side to cool for about and hour, and pour your broth into another dish. While chicken is cooling, cut up your onions, and bell peppers. Now the pot you were using should be empty(no need to wash out your pot), so add in your Olive Oil, when that is warm place your peppers, onions, garlic, black pepper, and onion powder to the pot.

Let this cook on med heat for about 5 -10 min., stir this so it want stick or burn. When this is complete get about 4 cups the of chicken broth, and add to this pot, let the flavors come together, for another 5-10min, at this time add the other tsp of salt, and your mustard, and stir the mustard in until it dissolves into the broth, this is such a great smell. While the broth is boiling start cutting up your chicken, into nice pieces. Set your chicken aside, and let the broth, mustard mixture boil itself down on med hi temp, and DO NOT COVER, occasionally stir the pot. This process can take about 20 min to boil down. When it starts to thicken add the chicken in and mix this up and turn down the stove to med, and let it cook for another 5-1o min. The smell is great, and I just love the colors. This dish is best served with rice (I prefer Jasmin), or a nice sweet roll. Once again Enjoy!!!!

Verdict: It has a excellent taste
Time: about hour and 1/2
Level: somewhat easy
Derived from: My mom and I