Roadrunner chicken requires longer cooking than standard broilers due to its meat structure. The key to tenderness is a long, slow cook, followed by browning in its own fat and the addition of an aromatic tomato and onion sauce. For an authentic flavour, bouillon cubes (like Royco Usavi Mix) are often added, but the recipe is delicious without them.
Place the chicken pieces in a large pot. Add about 400 ml of water and 1 tsp of salt. Cover and bring to a boil.
Reduce the heat and simmer, covered, for about 40-50 minutes, or until all the water has evaporated. The chicken will start browning in its own fat/juices left at the bottom of the pot. (If there is too much fat, you may drain some.)
Remove the lid and increase the heat. Brown the chicken pieces in the rendered fat until they achieve a nice golden-brown colour, about 10-15 minutes. Stir occasionally to prevent sticking.
Add the remaining water (about 600 ml) and cover the chicken again. Reduce the heat to the absolute minimum and simmer for 60-90 minutes. Cooking time varies until the meat is very tender and easily separates from the bone. Add more hot water if needed.
When the chicken is tender, increase the heat and allow any remaining liquid to evaporate.
Add the chopped onion and sauté it in the chicken fat until translucent. Then add the diced tomatoes, optional crushed garlic, and remaining salt (0.5 tsp). Cook for about 5 minutes until the tomatoes soften and form a thick sauce.
Stir well to coat the chicken pieces in the sauce. Let the sauce bubble for 5 minutes to allow the flavours to meld.
Serve hot with freshly prepared Sadza and a side dish, such as Muriwo Unedovi (greens in peanut butter sauce).