Brought to you by: Africfoodstore
Serves: 4-6
Ingredients
For Stew
1/4 to 1/2 cup of oil, vegetable
3 lb. of chunk-cut chicken
4 chopped tomatoes, Roma
1 x 28-ounce can of plum tomatoes, whole, peeled, liquid discarded
2 tbsp. of tomato paste, no salt added
1 chopped bell pepper, red
2 peppers, habanero
1 sliced onion, medium
1 & 1/2 tsp. of thyme, dried
1 tbsp. of red pepper, Nigerian if available
1 tsp. of flavor seasoning, like Accent®
1 bay leaf, medium
1 bouillon cube, chicken
Salt, kosher, as desired
Pepper, ground, as desired
1 cup of stock, chicken
Water, filtered, as needed
For Chicken
Salt, kosher & pepper, ground, as desired
1 tbsp. of thyme, ground
1 tsp. of powdered garlic
1 bouillon cube, chicken
Directions
Step 1
Preheat oven to 350F.
Step 2
Wash chicken. Cut in bite-size cubes.
Step 3
Place chicken pieces in pot. Add filtered water, bouillon & thyme. Season as desired. Cook chicken till done. Fry till golden brown in color.
Step 4
Place chicken on rack. Cook in 350F oven for 8-10 minutes and set aside.
Step 5
Blend tomatoes with bell and habanero peppers in food processor till pureed.
Step 6
In large-sized pot, heat oil. Add sliced onions and fry just till they have turned golden brown.
Step 7
Add tomato mixture. Fry for 25 minutes, till mixture has reduced. It should turn a deep shade of red, and oil will start separating from tomatoes. Continuously stir so that mixture won’t burn. Add tomato paste. Fry for another five minutes.
Step 8
Add stock and seasonings. Stir together. Add extra water as needed. Continue simmering for 12-15 minutes. Serve with beans or rice.
Castor seed
Locust Beans
Dried Periwinkle
Yellow Garri
Stock Fish
Catfish Cutlets
Prawn
Crayfish
Stock Fish Head
Abo Fish (solefish)
River Catfish
Pepper Soup Spice
Fried Rice Seasoning
Jollof Rice Seasoning
Kokoro
Ijebu Garri
Plantain Flour
Flubo Flour
Ofada Rice
Chili Pepper
Ogbono
Bonga Fish
Melon (Egusi)
