Ingredients
Chicken
- 2 lbs chicken thighs
- Extra salt and black pepper for the chicken rub
Vegetables & Peppers
- 3 tomatoes
- 1 red bell pepper
- 1 habanero pepper (use ½ if you prefer less heat)
- 1 onion (cut in half; one half chopped, other half for blending)
Liquids & Oils
- ½ cup olive oil
- 1 cup chicken stock (broth)
Spices & Seasonings
- 1 teaspoon bouillon powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon salt (plus more to taste)
Instructions
- Prepare the chicken: Wash and pat dry the chicken thighs. Rub them thoroughly with salt and black pepper, then place in a bowl to marinate briefly.
- Brown the chicken: Heat the olive oil in a pan over medium heat. Add the chicken thighs and brown on each side for about 10 minutes per side to develop flavor and seal in juices. Once browned, remove the chicken from the pan and set aside.
- Prepare vegetables: Cut the onion in half. Chop one half into small pieces for sautéing. Blend the other half of the onion together with the tomatoes, red bell pepper, and habanero pepper until smooth to form the stew base.
- Sauté onion: In the same pan with remaining oil, sauté the chopped onion over medium heat until translucent and fragrant, about 3-4 minutes.
- Cook tomato mixture: Pour the blended tomato and pepper mix into the pan and bring to a boil. Let it cook for 5 minutes to reduce and concentrate flavors.
- Add chicken and seasonings: Return the browned chicken thighs to the pan. Add chicken stock, bouillon powder, black pepper, curry powder, thyme, and salt. Stir gently to combine all ingredients.
- Simmer the stew: Reduce the heat to low and cover. Let the stew cook for about 20 minutes or until the chicken is fully cooked and tender, and the sauce has thickened to your liking. Taste and adjust salt if needed.
Notes
- You can reduce the heat by using only half a habanero pepper or substituting with milder peppers.
- This stew pairs excellently with steamed white rice, boiled yams, or bread like baguette or agege bread.
- For a richer flavor, you can add diced tomatoes instead of blending if you prefer a chunkier texture.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Using bone-in chicken thighs adds more flavor, but boneless can be used for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
