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Spicy African Stew with Tender Chicken

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A rich and spicy West African chicken stew made with fried chicken simmered in a deeply flavored tomato and pepper sauce.

Ingredients

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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 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 for about 10 minutes and reserve stock.

  • Fry chicken in hot oil until golden 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 chicken to the pot and add reserved stock.

  • Simmer for 15 to 20 minutes until thick and flavorful.

  • Adjust seasoning and serve hot.

Notes

Adjust spice by controlling the number of Scotch bonnet peppers.
Properly frying the pepper base is essential for authentic texture.
Serve with rice, yam, or plantains.

Find it online: https://dryrecipes.com/spicy-african-stew-with-tender-chicken/