Fresh Nigerian Chicken Stew

Prep Time: 15-20 minutes

Cook Time: 50 minutes - 1 hour

Serving Size: 6-8 (double as needed)

Ingredients

• 12 Roma tomatoes

• 4 medium red bell peppers

• 2 habanero or Scotch bonnet peppers (use 1 for milder spice)

• 1 small/medium red onion, chopped

• 1 (8 oz) can tomato paste

• 15-20 mini wings or 8-10 whole drumsticks

• 2-3 bay leaves

• 3 tablespoons rosemary (for chicken)

• 2 teaspoons salt (for chicken)

• 3 tablespoons Knorr/Maggi seasoning (for chicken)

• 2-3 tablespoons rosemary (for stew)

• 2 tablespoons Knorr/Maggi seasoning (for stew)

• 2 ½ tablespoons curry powder

• 1 ½ cups canola, vegetable, or olive oil (your preference)

Instructions

1. In a medium/large pot, heat the oil over medium-high heat until it reaches frying temperature.

2. In a separate bowl, mix the chicken with the seasonings labeled "for chicken only." Set aside until the oil is hot.

3. In a blender, combine the Roma tomatoes, bell peppers, and habanero/Scotch bonnet peppers. Blend until smooth.

4. Once the oil is hot, add the seasoned chicken and fry until golden brown on all sides. Remove the chicken from the oil and set aside.

5. In the same pot over medium heat, add the chopped red onions, bay leaves, rosemary, tomato paste, curry powder, and Knorr/Maggi seasoning (for stew). Stir and cook for 3-4 minutes, stirring continuously until the mixture turns a dark red color.

6. Pour in the blended tomato mixture and return the fried chicken to the pot. Stir well until fully combined. Cover and let it cook for 35-45 minutes over medium heat, stirring occasionally, until the stew is well-fried and no longer has a raw tomato taste.

7. Taste and add additional Knorr/Maggi seasoning or salt if needed.

8. Serve and enjoy this simple yet delicious Chicken Stew with your loved ones.

Best served with fresh basmati or parboiled rice.

This version keeps the essence of your recipe while making it clearer and more structured. Let me know if you'd like any further adjustments! 😊