Description
A vibrant, comforting dish with seasoned chicken simmered in a rich, spiced tomato sauce, perfect for weeknight dinners.
Ingredients
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt (for seasoning the chicken)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped (for marinating)
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion (for the sauce)
- 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
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Let marinate for 30 minutes.
- In a large skillet, heat vegetable oil over medium-high heat. Sear the chicken until browned on both sides, about 3–5 minutes per side. Set aside.
- Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture.
- Fry the tomato paste in the skillet for about 2 minutes, then pour in the blended sauce. Reduce heat and cook for 10 minutes.
- Stir in garlic powder, ginger powder, bouillon cube, and salt to taste. Return the seared chicken to the skillet.
- Cover and simmer on low for 25–30 minutes or until chicken is tender and sauce thickens. Adjust seasoning before serving.
Notes
For a milder stew, use one scotch bonnet or substitute with a jalapeño. This stew freezes well for meal prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian