Nigerian chicken stew is a tomato and pepper based stew which is used mainly as a compliment to dishes such as rice, yam, potato, bread, plantain and a host of others. For this dish, you can use any type of chicken you have in your house but personally, i love using broiler chicken because it has got more meat than any other type of chicken. If you’re a little bit health conscious and you want to keep the fat down, you could take the skin off the meat because that’s where most of the fat deposits lay.
To give the stew a nice color and bring out the taste, i use a mixture of three different peppers; Red bell pepper “Tatashey” Chili “Shombo” & Scotch bonnet “Ata Rodo”. These three peppers have different levels of “heat”with scotch bonnet taking the highest heat rating.
p.s: In the Nigerian Market, most of the frozen chicken sold are “Old layers” (They’ve got less flesh with strong bones). The broiler chicken is mostly sold alive (Usually white in color with more flesh and soft bones).
Chicken Stew
By Dobbys Signature
Looking for a dish to compliment dishes such as rice, yam, potato, bread, plantain and a host of others? Then this stew is just for you.
Ingredients:
•1 kilo Chicken (Cut into parts)
•10 medium sized plum Tomatoes
•4 medium sized Red bell pepper “Tatashey”
•10 Chili pepper “Shombo”
• 6 Scotch Bonnet “Ata rodo” (Or Less)
• 1 medium sized Red Onion, chopped
•1 tsp. Thyme
• 1 tsp. Curry powder
• 4 Garlic cloves, minced – Optional
• 3 Seasoning Cubes, crushed
• Salt to taste
Instructions:
View the steps Below
Calories per serving: 0 (N/A)
Fat per serving: 0 (N/A)
Ingredients:
•4 medium sized Red bell pepper “Tatashey”
•1 tsp. Thyme
Instructions:
Fat per serving: 0 (N/A)
