Nigerian Chicken Stew

 

Ingredients

• 1kg chicken thighs
• 3 tomatoes
• 1 red bell pepper
• 1 habanero pepper use ½ if you don't want it too spicy
• ½ cup olive oil
• 1 cup chicken stock (broth)
• 1 onion
• 1 teaspoon bouillon powder
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon curry powder
• ½ teaspoon salt
• extra salt and black pepper for the chicken rub

Instructions

1. Wash and pat dry the chicken. Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
2. Heat olive oil in a pan.
3. Brown the chicken on each side (about 10 minutes each).
4. Cut the onion into two and chop one part into small pieces. When the chicken is done, take it out and set it aside.
5. Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
6. Sauté the chopped onion in the oil till translucent.
7. Pour the blended tomato and pepper mix and boil for 5 minutes.
8. Add the chicken, chicken stock, bouillon, black pepper, curry, and thyme.
9. Taste for salt and add more if necessary.
10. Cook for 20 minutes or until chicken is done.

Notes

This recipe serves 6 and contains 2 net carbs per serving.

You can use chicken drumsticks or mix and match both parts.

When browning the chicken, do it in batches if you need to, but don't overcrowd the pan.

If you add water when blending the tomatoes and peppers, pour the mix into a pot and let the excess water evaporate.

The stew is quite spicy, even with just one habanero pepper. If it's too spicy for you, use half a habanero pepper or use cayenne pepper instead.

Source: Low Carb Africa