Stewed chicken (stewed hen) is tasty, flavorful, and one of many ways to enjoy chicken. For this stewed chicken, I used hen instead of the normal soft chicken. I used two small whole hens so I added the recipe just according to the size/quantity of the chicken I used. If you’re making bigger or lesser quantity don’t forget to adjust the recipe accordingly. I hope you’d try this recipe and enjoy it as much as we enjoyed and loved it. I promise, this recipe is a keeper, you’ll make it over and over again. If you don’t like hen and prefer the soft chicken feel free to use it, the tasty will be slightly different but you’ll still enjoy it.
You might want to try;
- 2 Chicken (Hen)
- 1/4 cup olive oil (or your choice)
- 2 Bell peppers
- 3 Habanero (rodo) adjust to your preference
- 2 Teaspoons Red pepper flakes
- 2 Big Onion (divided) or 3 small onions
- 2 cloves garlic (divided)
- 1 Teaspoon Fresh ginger
- 2 Tablespoons Dried thyme (divided)
- 2 Teaspoons Curry
- Seasoning powder/cubes
- Salt to taste
Clean the chicken (already cut into your desired sizes) remove any excess fat and rinse thoroughly but make sure no cross-contamination with any other food or objects while cleaning.
In a big pot, season the chicken with thyme, curry, one garlic clove, onion, ginger, seasoning powder, salt. Add about a cup to 2 cups (depending on the quantity) of water to the chicken, cover with a lid, and cook until the chicken is fully cooked, add more water while cooking if you need to so the chicken doesn't burn while cooking it. Also, reserve some money broth and set aside.
You might need to adjust the quantity for the seasonings depending on your chicken quantity you're cooking. So, keep that in mind.
While the chicken is cooking, clean the pepper and half of the onion, and roughly blend. You don't need to blend red pepper flakes just soak with hot water and set aside.
Heat the oil in a big pan or pot and saute the onion, crush the remaining thyme and add to the onion. Saute for a few minutes until the onion releases its fragrant.
Add the garlic, all the pepper mixture, stir together, and fry until the pepper reduces.
After the chicken is cooked, you can decide to fry or bake slightly or leave it as it is. I baked mine slightly. If you want to bake just add the cooked chicken to a lined baking sheet and bake for about 20 minutes in the oven.
Season the stew with salt and seasoning powder or cubes. When the pepper mixture gets to the consistency you want, add the chicken and combine. Add some liquid either the chicken broth or water and stir to combine.
Cook further for about 10 minutes to allow the chicken to absorb the stew and all the flavor.
Check the seasonings and readjust if necessary.
Serve and enjoy it.
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