NIGERIAN CHICKEN STEW

Ingredients

FOR THE STEW

• 120 ml Rice Bran  oil
• 1 ½ kg Chicken cut in pieces
• 350 gm Tomatoes, chopped
• 400 gm whole peeled Plum Tomatoes, discard the liquid
• 2 tbls Tomato paste
• 1 red Capsicum, chopped
• 2 Habaneros
• 100 gm Onion sliced
• 1½ tsp Thyme dried
• 1 tbls Chilli Flakes
• 1 Bay leaf
• 1 tsp Vegeta
•  2 gm Salt
• 2 gm Pepper to taste
• 250 ml Chicken stock
• Water as needed

FOR THE CHICKEN

• salt and pepper to taste
• 1 tbls Thyme
• 1 tsp Garlic powder
• 1 tsp Vegeta

Method

1. Wash and cut Chicken into bite-sized cubes or pieces.
2. Place in a pot and add Water, Thyme, Vegeta, Salt and black Pepper to taste. Cook the Chicken until done and then fry until golden brown. Place the chicken on a rack and cook in the oven at 175 degrees for 10 mins. Set aside.
3. Blend the Tomatoes, Habanero, Capsicum in a blender until pureed.
4. In a pot heat up the Oil and add the sliced Onions frying just until the turn golden brown.
5. Add the Tomato mixture and fry for about 25 mins until the mixture reduces in size, turns a deep red, and the Oil begins to separate from the Tomatoes. Stir continuously to prevent burning at the bottom. Add the Tomato paste and fry for an additional 5 mins.
6. Add the Chicken stock , dried Thyme, Chilli Flakes, Vegeta, and Bay leaf.
7. Stir together, and add more Water if needed. Continue to simmer for 15 mins.
8. Serve with Rice, Beans, or anything of your choice.