Nigerian Chicken Stew
A versatile dish that can be served with nearly anything, such as rice, yam, plantains, bread, or whatever else you choose.
Ingredients
- 1 kg chicken
- large sized onions
- 2 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 teaspoon thyme
- 2 teaspoon curry
- seasoning cubes
- olive oil
- 1 canned tomato paste
- 2 cup scotch bonnet (ground)
- 1 cup fresh tomatoes (ground)
- ¼ cup tatashe (ground)
- chicken broth from chicken
Instructions
- Start by washing and cleaning 1 kg of chicken, then set it aside.
- Chop a generous amount of large-sized onions finely.
- In a bowl, mix 2 teaspoons of garlic powder, 1 teaspoon of ginger powder, 2 teaspoons of thyme, 2 teaspoons of curry, and crumble in your preferred amount of seasoning cubes.
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onions to the hot oil and sauté them until they become translucent and slightly golden.
- Add the seasoned spice mixture to the onions and continue to cook, stirring, until the spices release their aroma.
- Stir in the tomato paste, ground scotch bonnet pepper, fresh tomatoes, tatashe (red bell pepper)
- Cook this mixture for about 10-15 minutes, stirring frequently, until the oil starts to separate from the tomato paste.
- Meanwhile, boil the chicken with enough water to cover it until it's fully cooked.
- Once the chicken is cooked, remove it from the broth and set the broth aside.
- Add the cooked chicken pieces to the tomato-spice mixture and fry for a few minutes until the chicken is well coated with the sauce.
- Simmer the stew for about 20-30 minutes on low heat, allowing the flavors to meld and the chicken to absorb the sauce.
- Once the Nigerian chicken stew is rich and well-cooked, serve it hot with your choice of accompaniments like rice, yam, or plantains.
Notes
Gradually add some of the reserved chicken broth to the pot to achieve your desired consistency for the stew, stirring well.
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