Inspired by High on the Hog, we tried Dr. Jessica B. Harris’s recipe using rotisserie chicken (minus skin and bones): https://www.today.com/recipes/moyo-de-poulet-fume-smoked-chicken-sauce-recipe-t218192 Our modifications: first, we used 4 ½ fresh, peeled, and seeded hothouse tomatoes and supplemented with a 14.5 oz can of marzano plum tomatoes (omitting about 1 Tbsp liquid). Second, we slightly increased the smoked paprika and soy sauce to taste, and we added 1 Tbsp hot water mixed with 1 tsp Better than Bouillon chicken to enhance the chicken flavor. Finally, finding the stew lacked contrasting textures, we sprinkled with fried onion pieces. (June 2021)
Cooking Adventures 