Description
A beloved West African comfort dish featuring smoky, spicy, and savory flavors in a rich tomato base with bone-in chicken.
Ingredients
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let marinate for 30 minutes.
- In a large skillet, heat oil over medium-high heat and sear chicken pieces until browned on both sides. Set aside.
- Blend tomatoes, bell pepper, onion, and scotch bonnets into a smooth mixture.
- In the same skillet, fry tomato paste for 2 minutes. Add the blended sauce, reduce heat to medium, and cook for 10 minutes.
- Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
- Return chicken to the pot and simmer on low for 25–30 minutes, or until chicken is tender and the stew thickens.
- Serve hot with white rice, fried plantains, or cauliflower rice.
Notes
This stew is excellent for meal prep; it often tastes better the next day. Adjust the spice level by varying the number of scotch bonnet peppers used.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian