Description
This delicious spicy chicken stew is packed with flavors and perfect for any occasion.
Ingredients
Scale
- 1 whole chicken (cut into parts)
- 4 large red bell peppers
- 3 medium tomatoes
- 2 scotch bonnet peppers (adjust to taste)
- 1 large onion (divided)
- 3 cloves garlic
- 1-inch piece of ginger
- 1/4 cup vegetable oil
- 2 seasoning cubes (or bouillon)
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon white pepper
- 1/2 teaspoon paprika (optional)
- 1 cup chicken broth (from boiling the chicken)
Instructions
- Season and boil the chicken: Start by seasoning your chicken pieces with salt, curry powder, thyme, white pepper, and one seasoning cube. Add a few slices of onion and just enough water to simmer. Let it cook until the chicken is tender, and reserve the broth for later. You want the meat to be cooked through but still firm enough to fry or grill later.
- Prepare the pepper blend: In a blender, combine the red bell peppers, tomatoes, scotch bonnet peppers, garlic, ginger, and half of the onion. Blend until smooth. This vibrant red mixture is the base of the stew, and it’s what gives the dish its iconic color and bold flavor.
- Fry or grill the chicken: Once the chicken is cooked, you can choose to lightly fry it in vegetable oil until golden brown, or grill it for a healthier twist. This step adds a deeper, roasted flavor and improves the texture.
- Cook the stew base: In a large pot, heat the oil and sauté the remaining chopped onion until translucent. Then pour in the pepper blend and let it fry on medium heat. This step is key—fry the mixture until the oil begins to separate and the raw taste cooks off. It can take 15–20 minutes.
- Add the chicken and season: Add the fried or grilled chicken to the stew and stir gently. Pour in the reserved chicken broth and let everything simmer together for another 15–20 minutes. Add the second seasoning cube and taste for salt. You can add paprika here for a smoky depth if desired.
- Let it rest before serving: Turn off the heat and let the stew sit for 10 minutes. This allows the flavors to meld together even more.
Notes
- This dish can be served with rice or bread.
- Adjust the spice levels by using less or more scotch bonnet peppers.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg