White Rice & Nigerian Tomato Stew

Deep red, slow-fried tomato and pepper stew with chicken, over fluffy white rice.

Prep 25 min · Cook 75 min · Beginner friendly · $30.00 CAD

Ingredients

• 1.2 kg Chicken pieces, bone-in
• 0.5 Onion (for the chicken)
• 6 Ripe plum tomatoes
• 4 Red bell peppers (tatashe)
• 2 Scotch bonnet peppers
• 2 Onions (1 blended, 1 sliced)
• 2 tbsp Tomato paste
• 0.75 cup Vegetable oil
• 1 tsp Nigerian-style curry powder
• 1 tsp Dried thyme
• 2 leaf Bay leaves
• 3 cube Stock cubes
• 1 tsp Salt
• 3 cup Long-grain parboiled rice
• 4.5 cup Water for the rice

Cook it step by step

1. Season and cook the chicken
2. Blend the stew base
3. Boil the base down until thick
4. Fry the chicken (optional)
5. Fry the onion and tomato paste
6. Fry the stew base until the oil rises
7. Cook the white rice
8. Add stock and chicken, then simmer
9. Serve