Description
A bold and deeply flavorful tomato-based stew with tender chicken simmered in a spicy, aromatic pepper sauce — a classic Nigerian comfort food perfect with rice or plantains.
Ingredients
- 2–3 lbs bone-in, skinless chicken pieces
- 4 large tomatoes (or 1 can diced tomatoes)
- 2 red bell peppers
- 1–2 Scotch bonnet or habanero peppers (to taste)
- 2 medium onions (divided)
- 3 cloves garlic
- 1 inch ginger
- 2 tbsp tomato paste
- 1/2 cup vegetable oil or palm oil
- 2 bouillon cubes or 2 tsp chicken bouillon powder
- 1 tsp curry powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1–2 bay leaves (optional)
- 1 cup water or chicken broth (as needed)
Instructions
- Season chicken with salt, pepper, curry powder, and thyme. Brown in hot oil until golden, then set aside.
- Blend tomatoes, bell peppers, Scotch bonnet, garlic, ginger, and 1 onion until smooth.
- In the same pot, sauté chopped onion until soft. Add tomato paste and fry for 2–3 minutes.
- Pour in blended mixture. Cook on medium heat, stirring occasionally, for 20–25 minutes until oil separates from the sauce.
- Stir in bouillon cubes, thyme, curry powder, and bay leaves. Return chicken to pot. Add water or broth if needed.
- Simmer covered for 20–30 minutes on low heat until chicken is tender and stew is thick.
- Serve hot with rice, yams, plantains, or bread.
Notes
- Adjust the number of Scotch bonnets to control spice level.
- Use turkey, goat meat, or boiled eggs for variation.
- Stew tastes even better the next day.
- Roast peppers and tomatoes for extra depth and smokiness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 105mg
