Nigerian Stew

Ingredients

• 3 Red bell peppers
• 1 Red onion
• 1 Yellow onion
• 3 Roma tomatoes
• 1 Habanero pepper
• 28 oz Crushed tomatoes (Canned)
• 1 cup Neutral oil
• 1 Red onion (Diced; used for frying the stew base)
• 6 oz Tomato paste (One tin)
• Chicken (Amount and cut not stated; season, boil, optionally fry or air-fry, then return to the stew)
• Onion powder (Use to season the chicken and again in the stew; amount not stated)
• Ginger paste (Amount not stated)
• Garlic paste (Amount not stated)
• Thyme (Amount not stated)
• Curry powder (Amount not stated)
• Salt (Season the chicken and stew to taste)
• Cayenne pepper (Amount not stated)
• Chicken bouillon (Amount not stated)
• Garlic powder (Amount not stated)
• Bay leaf (Amount not stated)
• Chicken stock (Add some of the seasoned stock from boiling the chicken; amount not stated)

Steps

1. 1

   Add the red bell peppers, red onion, yellow onion, Roma tomatoes, habanero, and crushed tomatoes to a blender. Blend until smooth and puréed.

2. 2

   Heat the neutral oil in a large pan over medium heat.

3. 3

   Add the diced red onion and fry for about 10–15 minutes, until softened and lightly browned.

4. 4

   Add the tomato paste and cook until it has fully broken down into the oil and onions.

5. 5

   Pour in the blended pepper mixture and stir well to combine.

6. 6

   Cover the pan and cook the stew base for 20 minutes.

7. 7

   While the stew cooks, season the chicken with onion powder, ginger paste, garlic paste, thyme, curry powder, salt, and cayenne pepper. Mix thoroughly so the seasoning coats the chicken.

8. 8

   Boil the seasoned chicken until cooked through, reserving some of the seasoned cooking stock. The source does not specify the chicken quantity, cut, water amount, or boiling time.

9. 9

   Optionally fry or air-fry the boiled chicken. The creator did not fry or air-fry the chicken in the demonstrated preparation.

10. 10

    Season the stew with chicken bouillon, salt, thyme, onion powder, garlic powder, curry powder, and bay leaf. Stir thoroughly.

11. 11

    Cook the seasoned stew for another 5–10 minutes so the flavors combine.

12. 12

    Add the cooked chicken back to the stew, along with some of the reserved seasoned chicken stock. Stir and cook briefly until everything is well combined.

13. 13

    Serve the Nigerian stew with fresh rice or fried plantain, as suggested by the creator.

Notes

The description lists three red bell peppers, one red onion, and one yellow onion; some on-screen OCR appears to read different quantities, so the authored description was followed. Several seasoning quantities and the chicken amount are not stated in the available source.

Nutrition per serving

• main
• Nigerian
• West African
• stew
• spicy
• chicken
• gluten-free
• dairy-free