Ingredients:
For the chicken:
1 whole chicken, cut into pieces (or 6-8 chicken thighs/drumsticks)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon paprika
2 tablespoons vegetable oil (for frying)
For the tomato sauce:
4 large tomatoes, blended
2 red bell peppers, blended
1 large onion, blended
2 scotch bonnet peppers (adjust to taste), blended
¼ cup vegetable oil
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
1 teaspoon chicken bouillon powder (optional)
2 cups chicken broth (or water)
Directions:
Season & cook the chicken: In a bowl, mix the chicken with salt, black pepper, garlic powder, onion powder, thyme, curry powder, and paprika. Let it marinate for 30 minutes (or overnight for best flavor).
Fry the chicken: Heat 2 tablespoons of oil in a pan over medium heat. Fry the chicken until golden brown (about 5-7 minutes per side). Remove and set aside.
Prepare the tomato sauce: In the same pan, add ¼ cup vegetable oil and heat over medium heat. Stir in the tomato paste and cook for 2 minutes. Then, add the blended tomato, bell pepper, onion, and scotch bonnet mixture. Cook, stirring occasionally, for 15-20 minutes until the sauce thickens and the oil begins to separate.
Season the stew: Add thyme, curry powder, paprika, salt, and chicken bouillon powder (if using). Stir well and cook for another 5 minutes.
Combine & simmer: Return the fried chicken to the pot, pour in the chicken broth, and mix well. Cover and let simmer for 15-20 minutes on low heat, stirring occasionally.
Serve & enjoy! Your Nigerian Chicken Stew is ready! Serve it hot with rice, plantains, yam, or bread.
Nutritional Information:
Prep Time: 15 minutes + marinating | Cooking Time: 45 minutes | Total Time: ~1 hour
Calories per serving: ~350 | Servings: 4-6
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