Ingredients for Nigerian Chicken Stew

– 1.5kg Fresh Tomatoes or tinned tomato puree(the watery type)
– 100g Canned tomato paste(the smallest De Rica brand thick tomato paste(optional)
– 1 litre Vegetable Oil(don’t worry you won’t be leaving all this oil in your stew. Read recipe to see how to re-use the oil)
– 600g Chicken
– 2 OR 3 medium bulbs Onions
– 5 Habanero Pepper (atarodo)
– 2 stock cubes
– Thyme and curry (1 tablespoon each)
– Salt to taste

Cooking directions for Nigerian Chicken Stew
1. Open the thick Canned tomato paste(e.g De Rica ), scoop content into a bowl and dilute with a little water.Set aside.
Blend the tomatoes, peppers and onions.
Tip: If you are making use of only the thick tomato paste(e.g De Rica ), simply dilute it a bit in little water and go to step 4.

2. Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water is dried up.

3. In another pot, add the cleaned cut chicken ,add a little water, thyme, curry ,1 stock cube and salt to taste.Cook the chicken until done and fry/grill, then set aside and reserve the liquid(Chicken stock).

4. Now, heat up the vegetable oil, add some onions(optional, because the blended tomatoes already has onions).
Add the dried tomatoes and tomato puree and fry for about 25 minutes or until the tomato loses it’s sour taste. Stir constantly to prevent burning at the bottom.

5. Add the Chicken stock and cook for 10 minutes.

6. Next, add the fried chicken, stock cube and salt to taste. Cover and leave to simmer for 5 minutes. (You’ll notice at this stage that the oil has risen to the top of the stew).
Chicken Stew is ready.Enjoy.