Ingredients
Chicken
- 2 lbs chicken thighs
- Salt, to taste (for chicken rub)
- Black pepper, to taste (for chicken rub)
Stew Base
- 3 tomatoes
- 1 red bell pepper
- 1 habanero pepper (use 1/2 if you prefer less heat)
- 1 onion (divided)
- 1/2 cup olive oil
- 1 cup chicken stock (broth)
- 1 tsp bouillon powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp curry powder
- 1/2 tsp salt
Instructions
- Prepare the chicken: Wash and pat dry the chicken thighs thoroughly. Rub them evenly with salt and black pepper, then place in a bowl to rest.
- Brown the chicken: Heat the olive oil in a pan over medium heat. Add the chicken thighs and brown each side for about 10 minutes until golden. Once browned, remove the chicken from the pan and set aside.
- Prepare vegetables: Cut the onion in half. Chop one half into small pieces for sautéing, and set the other half aside for blending. Chop the tomatoes, red bell pepper, and habanero pepper to prepare for blending.
- Blend tomato mixture: Using a blender, combine the tomatoes, red bell pepper, habanero pepper, and the reserved half onion to create a smooth sauce.
- Sauté onions: Return the pan to medium heat and sauté the chopped onion in the remaining oil until translucent, releasing its natural sweetness and aroma.
- Cook the tomato sauce: Pour the blended tomato and pepper mixture into the pan with the sautéed onions. Allow it to boil gently for 5 minutes to reduce and meld flavors.
- Add seasonings and chicken: Add the browned chicken thighs, chicken stock, bouillon powder, black pepper, curry powder, thyme, and salt to the pot. Stir well to combine all flavors.
- Simmer the stew: Cover and cook the stew for about 20 minutes, or until the chicken is fully cooked through and tender. Stir occasionally and adjust seasoning with additional salt if necessary.
Notes
- Adjust the amount of habanero pepper to control the stew’s spiciness according to your preference.
- Use bone-in chicken thighs for more flavor and juiciness, but boneless can also be used if preferred.
- This stew pairs excellently with steamed rice, boiled yams, or bread.
- For extra depth, marinate the chicken with spices for an hour before browning.
- Stir occasionally during simmering to prevent the stew from sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
