Description
A flavorful and spicy Nigerian chicken stew made with peppers, onions, and a blend of spices, perfect for serving over rice or with fufu.
Ingredients
Scale
- 1.5 kg chicken, cut into pieces
- 4 red bell peppers
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2 Scotch bonnet peppers (or to taste)
- 1 cup vegetable oil
- 2 cups chicken stock
- 1 tablespoon ground crayfish
- 1 tablespoon ground thyme
- 2 teaspoons curry powder
- 1 tablespoon tomato paste
- Salt to taste
Instructions
- Blend the red bell peppers, Scotch bonnet peppers, onions, garlic, and ginger until smooth.
- In a large pot, heat the vegetable oil over medium heat.
- Add the blended mixture to the pot and sauté for about 10 minutes.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the chicken stock, crayfish, thyme, curry powder, tomato paste, and salt.
- Reduce heat and let the stew simmer for 30-40 minutes until the chicken is tender.
- Adjust seasoning to taste and serve hot.
Notes
- Serve with rice, plantains, or fufu for an authentic experience.
- Adjust the heat level by adding more or fewer Scotch bonnet peppers.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg