Nigerian Stewed Chicken
Nigerian Stewed Chicken
This might just look like chicken in tomato sauce, but it’s so much more. The chicken first gets braised with a bunch of onions, herbs, garlic, and curry powder; tenderizing the chicken and creating a rich and flavorful stock. The chicken then gets broiled until crispy. While the chicken is braising, tomatoes, red pepper, onion, habanero, garlic, and ginger are puréed, then simmered into a thick sauce. The saved chicken stock is stirred in and the chicken pieces are placed into the sauce. They will only need 10 minutes of time to simmer. Serve the stewed chicken with rice and fried plantains.
Equipment
- blender
Ingredients
Braising the Chicken
- 3 lbs chicken pieces drums and thighs work best
- 1 small onion chopped
- 2 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp curry powder
- 2 tsp oregano
- 2 tsp thyme
- 1 tsp rosemary
- 3 maggi bouillon cubes
- 2 cups water
Sauce
- 4 roma tomatoes chopped
- 2 large red bell peppers seeded and chopped
- 1 medium onion chopped
- 3 habanero
- 1 thumb ginger peeled and chopped
- 4 garlic cloves
Chicken Stew
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 2 bay leaves
- 3 tbsp tomato paste
- salt to taste
Instructions
- Place the chicken, onions, all of the seasonings, and water in a pot. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 45 minutes. Save the stock.
- Turn on your oven’s broiler. Place the chicken on a rack on a baking sheet lined in foil.
- Broil for 6-7 minutes until browned. Set aside.
- Place all of the sauce ingredients in a blender.
- Purée until smooth.
- Heat up vegetable oil in a large saucepan over medium heat. Sauté the onions, tomato paste, and bay leaves for 5 minutes.
- Pour in the sauce. Simmer for 25 minutes.
- Stir in the reserved stock. Place the chicken pieces in the sauce.
- Simmer for 10 minutes. Season with salt to taste.
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