Nigerian Red Stew
This recipe is from a cookbook, and as it turned out, the entire family liked it. It was SPICY and next time, I will decrease the peppers by half. I pretty much ate the sauce over rice while everyone really enjoyed the chicken too.
Makes 8 to 10 Servings
Ingredients
Chicken (this can be made with other meats, tofu, or veggies)
3 lb chicken (any cut)
1 tbsp dried thyme
1 tsp garlic powder
1 chicken bouillon cube
salt & pepper
Stew
1/2 cup vegetable oil (recipe called for 1 1/2 cups, used in different steps, and I think I will do even less than 1/2 cups next time)
4 medium roma tomatoes, roughly chopped
1 (28 oz) can whole peeled plum tomatoes, drained
1 large red bell pepper, roughly chopped
1 small habanero pepper
1 serrano pepper (optional)
1 medium onion, thinly sliced
2 tbsp tomato paste
1/2 tsp baking soda or 1 T honey (optional, to cut down the acidity of tomatoes)
1 cup chicken stock
1 1/2 tsp dried thyme
1 tbsp red pepper or cayenne pepper (I left this out because it was already spicy)
1 tsp all-purpose seasoning or Berbere seasoning
1 chicken bouillon cube
1 bay leaf
Directions
To make the chicken, rinse it and cut it into bite-size cubes. Fill a large pot half full of water. Add the chicken cubes, thyme, garlic powder, bouillon cube, and salt and black pepper. Bring the water to a boil over high heat, reduce the heat to medium and cook the chicken 15 to 20 minutes, or until its internal temperature is 165 degrees F.
While the chicken is cooking, preheat the oven to 350 degrees F.
Remove the chicken from the stock. Place the chicken on a large baking sheet and bake for 10 minutes. Set aside.
In a blender, combine the Roma tomatoes, plum tomatoes, bell pepper and habanero & Serrano, and honey or baking soda if using. Blend until the ingredients are pureed.
Heat 1/2 cup of oil in a large pot over high heat. Add the onion and cook just until it turns golden brown, about 5 minutes.
Add the tomato puree and cook for about 25 minutes, or until the mixture reduces by half and turns a deep red and the oil begins to separate from the tomatoes. Stir frequently to prevent burning the bottom. Add the tomato paste and cook for 5 minutes. Add the chicken to the pot and stir to combine.
Add the chicken stock, thyme, Nigerian red pepper, all-purpose seasoning, bouillon cube, and bay leaf.
Stir the ingredients together and add water if needed. Simmer for 15 minutes.
Serve the stew with rice, beans, or any other dish of your choice.
Makes 8 to 10 Servings
Ingredients
Chicken (this can be made with other meats, tofu, or veggies)
3 lb chicken (any cut)
1 tbsp dried thyme
1 tsp garlic powder
1 chicken bouillon cube
salt & pepper
Stew
1/2 cup vegetable oil (recipe called for 1 1/2 cups, used in different steps, and I think I will do even less than 1/2 cups next time)
4 medium roma tomatoes, roughly chopped
1 (28 oz) can whole peeled plum tomatoes, drained
1 large red bell pepper, roughly chopped
1 small habanero pepper
1 serrano pepper (optional)
1 medium onion, thinly sliced
2 tbsp tomato paste
1/2 tsp baking soda or 1 T honey (optional, to cut down the acidity of tomatoes)
1 cup chicken stock
1 1/2 tsp dried thyme
1 tbsp red pepper or cayenne pepper (I left this out because it was already spicy)
1 tsp all-purpose seasoning or Berbere seasoning
1 chicken bouillon cube
1 bay leaf
Directions
To make the chicken, rinse it and cut it into bite-size cubes. Fill a large pot half full of water. Add the chicken cubes, thyme, garlic powder, bouillon cube, and salt and black pepper. Bring the water to a boil over high heat, reduce the heat to medium and cook the chicken 15 to 20 minutes, or until its internal temperature is 165 degrees F.
While the chicken is cooking, preheat the oven to 350 degrees F.
Remove the chicken from the stock. Place the chicken on a large baking sheet and bake for 10 minutes. Set aside.
In a blender, combine the Roma tomatoes, plum tomatoes, bell pepper and habanero & Serrano, and honey or baking soda if using. Blend until the ingredients are pureed.
Heat 1/2 cup of oil in a large pot over high heat. Add the onion and cook just until it turns golden brown, about 5 minutes.
Add the tomato puree and cook for about 25 minutes, or until the mixture reduces by half and turns a deep red and the oil begins to separate from the tomatoes. Stir frequently to prevent burning the bottom. Add the tomato paste and cook for 5 minutes. Add the chicken to the pot and stir to combine.
Add the chicken stock, thyme, Nigerian red pepper, all-purpose seasoning, bouillon cube, and bay leaf.
Stir the ingredients together and add water if needed. Simmer for 15 minutes.
Serve the stew with rice, beans, or any other dish of your choice.
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