Nigerian chicken stew baked chicken is the recipe I will be showing you today. Chicken is one of the proteins eaten in my household, we all love it. We all love the drumstick part but kids actually love the wings more than the drumsticks. The recipe I’m going to show you today is a Nigerian chicken stew, one of the ways it is been prepared. The process involved boiling then frying or baking the rehydrates in the stew or soup. The hens used in preparing the stews are hard hence the boiling part. I usually don’t boil my chicken before cooking, back home the layer chickens or hens used were very hard and you have no choice than to boil.
You can use How To make Tomato and Pepper Paste or prepare new pepper to use. For the pepper to prepare this stew you can roast the peppers, boil before blending or blend then boil. I have a post on the blog that shows how to roast and boil in How To make Tomato and Pepper Paste
Nigerian chicken stew baked chicken can be eaten with bread, rice, swallow; fufu, eba, amala, amala oat etcetera.
- 1.5 Red bell pepper
- 1 Piece Habanero/Rodo
- 4 Pieces Roma Tomatoes
- 1 Tablespoon Onion powder
- 1 Pound Chicken Drumstick
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Curry
- Oil or Palm oil
- 1 Teaspoon Ginger powder
- Seasoning Cubes
- 1 Small Ginger
- salt to taste
Remove and rinse the peppers stalks and deseed the red bell pepper.
Clean onion, and ginger. Blend all together.
Pour the blended pepper mixture into a pot and boil until it reduces and thickens.
Season the chickens with salt, seasoning cube, thyme, curry, onion and ginger powders, then boil until it softs. The cooking time will depend on the quantity.
TIP: add as little as possible water when boiling.
Preheat the oven to 350 degrees F.
When it's done transfer into a baking pan lined with aluminum foil.
Bake in the preheated oven and for 35 minutes or until the chicken shrinks and lightly brown.
The next stage you can do it two ways:
You can heat oil in a separate skillet or pan and when it's hot you fry the reduced pepper.
You add oil to the reduced pepper and continue to frying or cooking. Don't add any season yet.
Add the baked chickens and mix. Add about 1.5 cups of water or chicken broth depending on the consistency of the stew you want.
Readjust the seasoning and leave to simmer for about 30 minutes.
Serve with any side you like.
You can adjust the recipe, add more habanero/rodo if you like it spicy. If you want more quantity double the pepper. If you don't like spice use tomatoes and red bell only.
You might want to try Pasta with Tomato Beef Sauce
Hope you would try this recipe, if you do please use #aliyahrecipes on any of the social media to tag us, we will love to see what to make.