Ingredients
- 1.5 lbs chicken thighs (bone-in, skin-on)
- 4 fresh tomatoes, chopped (or 1 can diced tomatoes)
- 1 large yellow onion, diced
- 1 large red onion, diced
- 2-3 Scotch bonnet peppers (or jalapeños for milder heat)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable or chicken broth
- 2 carrots, diced
- 1 bell pepper, diced
- 1 tsp dried thyme
- 1 tbsp curry powder
- 2 bay leaves
- 2 tbsp olive oil
Instructions
- Prep your ingredients: Gather all your ingredients before starting to keep things organized and breezy.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, and grated ginger. Sauté until fragrant and the onions become translucent.
- Brown the chicken: Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
- Add the spices: Sprinkle in curry powder, thyme, and bay leaves. Stir for a minute to let the spices toast.
- Incorporate tomatoes and peppers: Stir in chopped tomatoes and Scotch bonnet peppers. Allow this mixture to simmer for about 10 minutes.
- Pour in the broth: Add broth to the pot, ensuring the chicken is mostly submerged. Bring to a boil and then reduce to a simmer.
- Simmer to perfection: Let the stew simmer for at least 30-40 minutes.
- Shred the chicken (optional): Remove the chicken, shred it, and return it to the pot for a different texture.
- Serve with love: Pair the stew with rice, plantains, or crusty bread.
Notes
Adjust the heat by varying the number of Scotch bonnets. This stew freezes well and can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
- Diet: Gluten-Free