Remove the stalks, deseed and rinse the bell peppers, also clean the rest of the peppers too. Clean onion, and ginger. Blend until smooth. If you want more stew double the pepper quantities.
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 softens. 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 parchment paper. Bake in the preheated oven and for 20-25 minutes or until the chicken shrinks and lightly brown.
In 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. OR 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 or until you get the consistency you want.
Serve with your favorite side dish.
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.