Description
A vibrant and flavorful stew featuring tender chicken simmered in a rich tomato and pepper sauce, celebrating the culinary heritage of Nigeria.
Ingredients
Scale
- 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 (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- In a bowl, season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Mix well and let it marinate for at least 30 minutes.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and sear until brown on both sides.
- In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers to create a smooth mixture.
- In the same skillet, add the tomato paste and fry for about 2 minutes, then pour in the blended sauce, reduce heat to medium, and let it cook for about 10 minutes.
- Stir in the garlic powder, ginger powder, bouillon cube, and salt.
- Return the seared chicken to the skillet, cover, and let it simmer on low heat for 25-30 minutes, or until tender and the stew thickens.
- Serve hot with white rice, fried plantains, or cauliflower rice.
Notes
Adjust spice levels according to personal preference. Consider marinating the chicken longer for enhanced flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg