Nigerian Chicken Stew

Ingredients

• about 680 g Chicken Pieces
• about 113 g Tomato Paste
• about 790 g Canned Diced Tomatoes
• 1 medium Red Bell Pepper
• 1 medium Onion
• 0.5 small Scotch Bonnet Pepper
• 2 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Coconut Oil
• 1 cup Chicken Broth
• 1 tsp Dried Thyme
• 0.5 tsp Curry Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season chicken pieces with salt and pepper.
2. 2Heat coconut oil in a large pot over medium heat. Brown the chicken on all sides and set aside.
3. 3Blend tomato paste, diced tomatoes, red bell pepper, onion, scotch bonnet pepper, garlic, and ginger into a smooth puree.
4. 4Add the blended puree to the pot and cook for 10 minutes, stirring occasionally.
5. 5Pour in the chicken broth, thyme, and curry powder. Bring to a boil.
6. 6Return the chicken to the pot, reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through.
7. 7Season with salt to taste.
8. 8Serve hot with rice, plantains, or yam.

Substitutions

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