Asian Dumpling Soup with Rich Aromatic Broth
A rich and spicy Nigerian chicken stew made with fried chicken simmered in a thick tomato and pepper sauce, perfect for serving over rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
2 pounds bone-in chicken thighs or drumsticks
Salt and black pepper to taste
1 teaspoon dried thyme
3 cloves garlic minced
1 tablespoon grated ginger
1 large onion divided
6 fresh Roma tomatoes
2 red bell peppers
1 to 2 Scotch bonnet peppers
3 tablespoons tomato paste
1 cup reserved chicken stock
1/2 cup vegetable oil
2 bay leaves
Instructions
-
Season chicken with salt, pepper, thyme, garlic, ginger, and chopped onion.
-
Lightly cook chicken in a pot for about 10 minutes and reserve the stock.
-
Fry chicken in hot oil until golden brown and set aside.
-
Blend tomatoes, bell peppers, Scotch bonnet, and half the onion until smooth.
-
Fry tomato paste in oil for 3 to 5 minutes.
-
Add blended mixture and cook until reduced and oil begins to separate.
-
Stir in sliced onions and bay leaves.
-
Return fried chicken to the pot and add reserved stock.
-
Simmer for 15 to 20 minutes until thick and flavorful.
-
Adjust seasoning and serve hot.
Notes
Control heat by adjusting the amount of Scotch bonnet.
Allow sauce to fry properly for authentic flavor.
Serve with white rice, yam, or plantains.