Nigerian Chicken Stew Nigerian Tomato Stew Recipes

NIGERIAN CHICKEN STEW (ROASTED/FRIED CHICKEN STEW)

Steps:

• Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder and salt to taste, add a little water.Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid(Chicken stock).
• Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess water. Set aside for later use.
• In another large pot, heat up the vegetable oil, add some chopped onions,add the bay leaf and the tin tomato paste(de rica) and stir fry for 8 minutes.
• Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.Stir constantly to prevent burning at the bottom.
• Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. Mix and boil for 8 minutes .
• Then add the grilled or fried chicken and simmer for 10 minutes.And your Nigerian chicken stew is ready. Enjoy.

NIGERIAN CHICKEN STEW -NIGERIAN TOMATO STEW

Steps:

• Put the Chicken in a pot and season with curry, thyme, stock cubes and salt. Add water and leave to boil. Boil Chicken till tender.
• Put the chicken in a tray and put in the oven to grill. Alternatively you can fry the chicken.
• Cut and spread the peppers in a tray and put in the oven to roast.
• Now add the plum tomatoes and roasted peppers in a blender and blend till smooth.Don't add water to blend. Just use the plum as base. See how thick and rich the pepper is.
• Heat Vegetable oil in a pot, add the chopped onions and fry for 2 minutes then add the pepper, stock cubes and salt.
• Leave the stew to cook for about 30 minutes then add the grilled chicken.
• Let fry for 5-10 minutes or till oil floats to the top and that's chicken stew done.

NIGERIAN CHICKEN STEW

Steps:

• Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
• Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
• In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
• Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
• Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
• Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
• Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
• Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
• Serve over white rice, pasta, couscous, or eat with freshly baked bread.