Chicken Tomato Stew (Recipe for Printing)

This June, enjoy Nigerian chicken tomato stew featuring fresh tomatoes, red peppers, and aromatic spices. Ideal for hearty family dinners and festive gatherings. Save & click.

# What You Need:

→ Poultry

01 - 5 pounds bone-in chicken thighs or drumsticks, cleaned

→ Seasonings

02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - 1 teaspoon curry powder
06 - 1 teaspoon dried thyme

→ Aromatics

07 - 1 medium yellow onion, chopped

→ Cooking Oils

08 - 1/4 cup vegetable oil

→ Vegetables

09 - 4 large Roma tomatoes
10 - 1 large red bell pepper
11 - 1 small red onion
12 - 2 scotch bonnet peppers

→ Sauce Components

13 - 2 tablespoons tomato paste

→ Dry Spices

14 - 1 teaspoon garlic powder
15 - 1 teaspoon ginger powder

→ Bouillon

16 - 1 bouillon cube

→ Salt Adjustment

17 - Salt to taste

# How to Make It:

01 - Combine the cleaned chicken pieces with salt, ground black pepper, paprika, curry powder, dried thyme, and chopped yellow onion. Mix thoroughly and let marinate for 30 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken pieces on all sides until golden brown. Transfer chicken to a plate and set aside.
03 - In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until the mixture is completely smooth.
04 - In the same skillet, add tomato paste and fry for 2 minutes over medium heat. Pour in the blended pepper mixture, lower the heat to medium, and cook for 10 minutes, stirring occasionally.
05 - Add garlic powder, ginger powder, bouillon cube, and additional salt as needed to the cooked sauce. Stir to fully incorporate dry spices and bouillon.
06 - Return the browned chicken pieces to the skillet with the sauce. Reduce heat to low and simmer for 25 to 30 minutes, or until the chicken becomes tender and the sauce thickens to desired consistency.
07 - Serve the chicken stew hot, accompanied by white rice, fried plantains, or cauliflower rice if preferred.

# Extra Tips:

01 - For less heat, reduce the number of scotch bonnet peppers or remove the seeds before blending.
02 - Bone-in chicken provides a richer flavor, but boneless pieces can be substituted for convenience.

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