Description
A comforting, tomato-forward dish that brings bold West African flavors with simple ingredients.
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
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. 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.
- Taste and adjust salt or bouillon as needed before serving.
Notes
Use neutral oils for frying and adjust spice levels as desired. This stew freezes well and reheats beautifully. Serve over rice, potatoes, or roasted vegetables.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg