Nigerian Chicken Stew -Nigerian Tomato Stew
Nigerian Chicken Stew is our recipe of the day! This African stew recipe is easy, simple and delicious. Let me show you in easy steps how to make the best African chicken stew.
Servings: 6
Calories:
Ingredients
- 2 kg Chicken parts
- 1 tablespoon Curry powder
- 1 tablespoon Thyme
- 2 Can Plum tomatoes
- 6 large Bell peppers
- 4-6 Scotch bonnet
- 1 large Onion to be blended with peppers
- 1 medium Onion chopped
- 2 Bouillion (stock) cube
- Salt to taste
- Oil Vegetable or Sunflower Oil
Instructions
- Put the Chicken in a pot and season with curry, thyme, stock cubes and salt. Add water and leave to boil. Boil Chicken till tender.
- Put the chicken in a tray and put in the oven to grill. Alternatively you can fry the chicken.
- Cut and spread the peppers in a tray and put in the oven to roast.
- Now add the plum tomatoes and roasted peppers in a blender and blend till smooth.Don’t add water to blend. Just use the plum as base. See how thick and rich the pepper is.
- Heat Vegetable oil in a pot, add the chopped onions and fry for 2 minutes then add the pepper, stock cubes and salt.
- Leave the stew to cook for about 30 minutes then add the grilled chicken.
- Let fry for 5-10 minutes or till oil floats to the top and that’s chicken stew done.
Notes
Roasting the peppers reduce the frying time and no need to boil the peppers after blending.
Roasting the peppers adds more flavour to the stew.
Use broiler or Pluvera chicken over other types. They give intense flavour and taste. I love me hard chicken so might be biased.
Grilling the chicken is healthier than frying
Decant Oil from the stew after frying if you’d like to reduce oil content.