Tinga (Chicken and Tomato Stew)

Ingredients

• 4 pieces Chicken thighs, bone-in, skin-on
• 3 cups Tomatoes, diced
• 1 large Onion, chopped
• 1 large Bell pepper, chopped
• 1/2 small Scotch bonnet pepper, minced (optional)
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Vegetable oil
• 1 cup Chicken broth
• 1 tsp Dried thyme
• 1 tsp Curry powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Rice, steamed

Instructions

1. 1In a bowl, combine the 4 pieces of chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of curry powder. Make sure each piece is evenly coated.
2. 2Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat, about 375°F (190°C). Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 large chopped onion and 1 large chopped bell pepper to the same pot. Cook over medium heat, about 300°F (150°C), stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
4. 4Add the 3 minced cloves of garlic and 1 teaspoon of grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 3 cups of diced tomatoes and the 1/2 small minced Scotch bonnet pepper (if using). Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes have broken down and started to form a sauce. You will see the mixture thicken.
6. 6Pour in 1 cup of chicken broth and add 1 teaspoon of dried thyme. Bring the liquid to a gentle simmer.
7. 7Return the browned chicken thighs to the pot. Cover the pot with a lid, reduce the heat to medium-low, about 275°F (135°C), and simmer for 30-40 minutes. The chicken is done when it is cooked through and very tender. You can check by piercing the thickest part of a thigh with a fork; the juices should run clear, and the internal temperature should reach 165°F (74°C).
8. 8Serve the Tinga hot over the 4 cups of steamed rice.

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