Nigerian Chicken stew
Compiled Bassey
Tby Rosemary Etim
he Nigerian Chicken Stew is a rich, thick stew cooked with bell peppers, tomatoes, onions, flavourings, and seasonings. Ingredients
Red bell peppers (Tatashe), tomatoes, Atarodo, onions, garlic, ginger root, chicken drumsticks, thyme, paprika, curry powder, salt, dry pepper, vegetable oil, chicken stock, rosemary, bay leaves, seasoning cubes.
Recipe
Place the tomatoes, peppers, and onions in a sheet pan with the garlic cloves and cut them in half. Brush well with oil and roast for 30 minutes or until slightly browned in a 425F preheated oven. Set aside after blending everything with the ginger root.
Season the chicken with salt, pepper, paprika, thyme, curry powder, and thyme. Place aside.
Heat oil in a large skillet over medium heat, then add 2 tablespoons diced onions and sauté until aromatic.
Fry the chicken legs for about 10 minutes on each side, or until they are thoroughly browned on both sides. Remove the pan from the heat and set it aside.
In the same skillet where the chicken was fried, add the remaining diced onions. Cook, stirring occasionally, until the onions are transparent. Cook for 5 to 10 minutes after adding the blended sauce and bay leaves.
Toss in the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and season to taste with salt and pepper.
Place the fried chicken in the sauce and cook, stirring occasionally, until the chicken is cooked, about 20 minutes — a little longer or shorter depending on the size of the chicken.
Stir occasionally to avoid scorching and, if required, thin the stew with water or stock.
Serve with freshly baked bread or over white rice, spaghetti, or couscous.