Nigerian Chicken Stew (Tomato stew)

Nigerian chicken stew is a tomato and pepper based stew which is used mainly as a compliment to dishes such as rice, yam, potato, bread, plantain and a host of others. For this dish, you can use any type of chicken you have in your house but personally, i love using broiler chicken because it has got more meat than any other type of chicken. If you're a little bit health conscious and you want to keep the fat down, you could take the skin off the meat because that's where most of the fat deposits lay.
To give the stew a nice color and bring out the taste, i use a mixture of three different peppers; Red bell pepper "Tatashey" Chili "Shombo" & Scotch bonnet "Ata Rodo". These three peppers have different levels of "heat"with scotch bonnet taking the highest heat rating.
p.s: In the Nigerian Market, most of the frozen chicken sold are "Old layers" (They've got less flesh with strong bones). The broiler chicken is mostly sold alive (Usually white in color with more flesh and soft bones).

Related Post: Nigerian beef stew

Chicken Stew

By Dobbys Signature

Looking for a dish to compliment dishes such as rice, yam, potato, bread, plantain and a host of others? Then this stew is just for you. 

Prep time: 00:30

Cook time:01:00

Category: Stews  

Misc:        Serve hot

4.5/5 Based on 3Reviews

Ingredients:

•1 kilo Chicken (Cut into parts) 

•10 medium sized plum Tomatoes

•4 medium sized Red bell pepper "Tatashey"

•10 Chili pepper "Shombo"

• 6 Scotch Bonnet "Ata rodo" (Or Less)

• 1 medium sized Red Onion, chopped

•1 tsp. Thyme

• 1 tsp. Curry powder

• 4 Garlic cloves, minced - Optional

• 3 Seasoning Cubes, crushed

• Salt to taste

Instructions:

View the steps Below

Calories per serving: 0 (N/A)
Fat per serving: 0 (N/A)

Directions:::

Step 1: Wash the Chicken severally with clean water. Add the chopped onion, Crushed seasoning, Thyme, Curry, Salt to taste. Pour in just enough water to cover the content of the pot. Cook on medium heat for about 20 minutes. Add the minced garlic, leave to simmer for 5 minutes - Set the pot aside.

Step 2: Remove the Seeds from the Tatashey, remove the stalk from the chili pepper and scotch bonnet. Wash the peppers thoroughly and place in a blender with the Tomatoes. Blend into a smooth puree.

Step 3: Pour the blend into a medium sized pot and cook till the liquid evaporates leaving the concentrated tomato paste

Step 4: Add Vegetable oil into the concentrated paste and fry for about 5 mins. Make sure you stir once in a while to prevent the paste from burning. Once it's well fried, you'd notice the oil separate from the paste.

Step 5: Gently pour in the chicken stock with the chicken inclusive. Stir and leave to cook further for 10 -15 minutes on medium heat.

Step 6: Turn off the burner and serve as a compliment to dishes such as rice, yam, potatoes, bread, plantain.

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