Chicken Kabewa (Pumpkin) Rice Recipe Below;
1kg frozen soft chicken, washed./ 600g Pumpkin (Kabewa in Hausa) cut into cubes./500g Basmati Rice / 1 Large spring Onions finely chopped./5 medium size tomatoes, finely diced/5 tbsp Vegetable oil./Chicken stock or water,1 liter./ 3 tbsp crayfish/ 3 medium size dry fish, washed and broken/5 pcs red Pepper, thinly chopped./5 pieces of garlic, finely chopped/4 cubes Knor chicken./scent leaf (chopped)./1 tsp Salt.
Step 1: Cut chicken into 8 pieces, season with 2 knor Chicken cubes, ½ tsp salt, garlic, onions, chopped pepper (optional) and scent leaves in a sizeable pot. Add 500ml of water and cook for 10 to 15 minutes.
Step 2: Heat 4 tablespoons of vegetable oil in a sizeable pan over medium heat and fry the chopped spring onions, tomatoes and pepper. Simmer for few minutes.
Step 3: Set chicken aside and add chicken stock to ingredients, adding the remaining Knor cubes, crayfish, and ½ tsp of salt to taste. (Meanwhile boil 1 and half liters of water for washing of rice).
Step 4: Wash dried fish with hot water and add to the stock. Meanwhile, wash rice with hot water (to remove starch), and add to the ingredients on fire. Cover and allow cooking for 20 minutes or more (depending on when rice is well cooked)
Step 5: Add the chopped pumpkin, stir well and cook for 10 minutes.
Step 6: Add scent leaf and allow further cooking for 5 minutes. Turn off heat and allow to seat on stove. Serve with sliced paw- paw. Enjoy!