Nigerian Chicken Stew Recipe
Fried chicken simmered in a deep red, slow-reduced tomato and pepper sauce — served with rice, yam or plantain.
Prep 20 mins · Cook 1 hr · Total 1 hr 20 mins
Ingredients
- Chicken pieces – 1.5 kg
- Plum tomatoes – 6
- Red bell peppers – 3
- Scotch bonnet – 2
- Onions – 2
- Tomato paste – 2 tbsp
- Vegetable oil – 1/2 cup
- Curry powder – 1 tsp
- Dried thyme – 1 tsp
- Seasoning cube – 2
- Salt – to taste
Equipment: Large pot, Blender, Frying pan
Step-by-Step Instructions
Boil the chicken
Season chicken with onion, thyme, curry, seasoning and salt; boil for 20 minutes. Keep the stock.
Boil the chicken
Season chicken with onion, thyme, curry, seasoning and salt; boil for 20 minutes. Keep the stock.
Fry or grill
Fry or grill the chicken until golden. Set aside.
Prepare the base
Blend tomatoes, peppers and onion, then boil down for 15 minutes to remove excess water.
Fry the sauce
Fry tomato paste in oil for 3 minutes, add the reduced base and fry 15 minutes, stirring, until the oil separates.
Simmer
Add 1 cup stock and the chicken. Simmer 10 minutes and adjust salt.
Cooking Tips
- Boiling the pepper mix before frying cuts the sour taste and spatter.
Substitutions
- Use beef or turkey with the same method.
