Ingredients
Chicken and Spices
- 1.5 lbs. chicken drumsticks (about 6 drumsticks)
- 1 tsp. smoked paprika
- 1/2 tsp. turmeric powder
- Sea salt, to taste
- Black pepper, to taste
Vegetables and Aromatics
- 1 large onion – cut into cubes
- 1 red bell pepper – cut into cubes
- 1/2 green bell pepper – cut into cubes
- 1 habanero pepper – (very hot; optional or reduce to half or substitute with crushed red pepper flakes)
- 4 garlic cloves – peeled
Sauces and Seasonings
- 2 tbsp. grass-fed ghee
- 2 tbsp. tomato paste
- 2 tbsp. coconut aminos
- 1 tbsp. unsweetened almond butter (or peanut butter if not on Whole30)
- 1/2 tsp. garlic seasoning
- 1/2 cup compliant or homemade chicken bone broth
- 2 tbsp. olive oil
- 2 tbsp. freshly chopped parsley or Thai basil leaves
Instructions
- Prepare the chicken: Pat the chicken drumsticks dry with paper towels. Season them evenly with smoked paprika, turmeric, sea salt, and freshly ground black pepper to infuse bold flavor.
- Sauté the aromatics: Set your Instant Pot to the ‘Sauté’ function and heat the grass-fed ghee along with olive oil. Add the cubed onion, red and green bell peppers, habanero pepper (use as desired for heat), and garlic cloves. Cook, stirring frequently, until the onions soften and peppers begin to release their aroma, about 3 to 5 minutes.
- Add the tomato base and seasonings: Stir in the tomato paste, coconut aminos, almond butter, and garlic seasoning. Cook this mixture for 2 minutes, allowing the flavors to meld and the tomato paste to caramelize slightly.
- Add the chicken and broth: Place the seasoned chicken drumsticks into the Instant Pot, nestling them among the sautéed vegetable mixture. Pour in the chicken bone broth to add moisture and help with pressure cooking.
- Pressure cook the chicken: Seal the Instant Pot lid and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function and cook on high pressure for 15 minutes to ensure the chicken becomes tender and flavorful.
- Release pressure and finish: Once cooking completes, allow the pressure to naturally release for 10 minutes before carefully turning the valve to ‘Venting’ to release any remaining pressure. Open the lid, check seasoning, and adjust salt or pepper as needed.
- Garnish and serve: Sprinkle freshly chopped parsley or Thai basil leaves over the cooked chicken. Serve hot, enjoying the rich, spicy Liberian inspired flavors.
Notes
- Habanero peppers are extremely spicy; reduce quantity or omit if you prefer milder heat or serving children.
- Unsweetened almond butter can be substituted with peanut butter if not following Whole30 dietary restrictions.
- Use homemade chicken bone broth or a compliant store-bought broth to enhance the dish’s depth of flavor.
- If you don’t have an Instant Pot, this dish can be adapted to stovetop cooking by simmering covered on low heat for 35-45 minutes until the chicken is cooked through and tender.
- For less spicy option, substitute habanero with milder peppers or crushed red pepper flakes sparingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (pressure cooking) + 10 minutes natural release
- Category: Main Course
- Method: Instant Pot
- Cuisine: Liberian, West African
- Diet: Low Fat
