chicken Tomatoes stew

Ingredients.  

  1) 1.5kg fresh tomatoes or tinned tomatoes puree (the  watery type). 
 2)100g canned tomatoes paste (optional).                         

3) 1liter vegetables oil ( don't worry you  won't be leaving all this oil in your stew ).

4)600g chicken 

5)5 habanero pepper (atarodo)          6) Thyme and curry (1 table spoon each). 

7)2 OR 3 medium bulb onion. 

8) 2 stock cubes.

9) salt to taste 

DIRECTION

1) open the thick canned tomatoes paste, Scoob content into a bowl and Dilute with a little water and set aside. Blend the tomatoes, peppers and onions. Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water dried up.

2) In another pot, add the cleaned cut Chicken , add a little water, thyme, Curry, 1stock cube and salt to taste. Cook the chicken until done and fry/grill, then set aside and reserve the liquid (chicken stock) 

3) Now, heat up the vegetable oil, add some onions and fry then add the dried tomatoes and tomato puree and fry for about 25 minutes  or until the tomato loses it's sour taste 

4) stir constantly to prevent the stew from burning at the bottom. Add the chicken stock and cook for 10 minutes.

5) Next, add the fried chicken, stoke cube and Leave to simmer for 5 minutes. (You'll notice at this stage that the oil has risen to the top of the stew). 

And the Nigerian stew is ready to be served. Enjoy 

Tip: When the stew cools down a bit, scoop the excess oil, pour into a bottle and preserve in the fridge. This oil can be used  for Nigerian soups, stews, rice, beans and yam recipes too. 

The Nigerian chicken stew is served with boiled and fried yams, boiled rice, plantain recipes and beans recipes.Enjoy