Tomato Stewed Chicken

Ingredients

• 2 lb chicken pieces (bone-in, skin-on (thighs and drumsticks recommended))
• 0.25 cup vegetable oil (for frying and sautéing)
• 1 onion (large, finely chopped)
• 3 cloves garlic (minced)
• 1 tsp ginger (freshly grated)
• 6 oz tomato paste (one small can)
• 15 oz crushed tomatoes (or blended fresh tomatoes and bell peppers)
• 1 tbsp chicken bouillon (powder or 2 cubes)
• 1 tsp curry powder
• 0.5 tsp dried thyme
• 1 habanero pepper (pierced or chopped for heat)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Season the chicken pieces generously with salt, pepper, and a pinch of curry powder.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

3. 3

   Brown the chicken pieces in the oil until golden on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.

4. 4

   In the same pot, add the chopped onions and sauté until translucent and slightly softened, about 3-4 minutes.

5. 5

   Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

6. 6

   Add the tomato paste to the pot. Fry the paste in the oil for 3-5 minutes, stirring constantly, until it turns a deep brick red and loses its raw metallic scent.

7. 7

   Pour in the crushed tomatoes (or blended tomato/pepper mix) and stir well to combine with the paste.

8. 8

   Season the sauce with chicken bouillon, curry powder, dried thyme, and the habanero pepper.

9. 9

   Return the browned chicken pieces and any accumulated juices to the pot.

10. 10

    Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is tender and the oil begins to separate and rise to the top of the sauce.

11. 11

    Taste and adjust seasoning with additional salt or pepper if needed before serving.

Notes

Serve this stew over white rice, jollof rice, or with fried plantains. If the sauce becomes too thick during simmering, add a splash of water or chicken stock to reach your desired consistency.

Nutrition per serving

• main
• dinner
• stew
• chicken
• spicy
• West African
• one-pot