Chifulu

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• 1 chicken thighs

• pot
• wooden spoon

Melt butter in a large pot and brown the chicken thighs

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• ½ onion

Add the diced onion and let it soften

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• ½ dash whiskey

Deglaze the pot with a dash of whiskey

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• 35 g tomato purée (passata)
• 125 g brown mushrooms
• 1 chilis

Add the tomato puree, sliced chilis and mushrooms

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Put the lid on and give the pot a good toss to mix the ingredients

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• smoked paprika powder

Season with salt, pepper and paprika and let it simmer for 30 minutes

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Serve with rice. For best results, make chifulu a day in advance.