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How to Cook Nigerian Tomato and Chicken Stew
Step 1: blend the Roma/Italian Tomatoes and add to a non-stick pot
Cook tomatoes on high heat until water is gone
While the tomatoes are cooking, slice up the onion into small pieces
Tomatoes still boiling... Stir periodically as it begins to thicken
Add half the onion and a generous amount of veg oil once the water has evaporated
Chopped up chicken + carcass. Don't throw the carcass out! We will use it to add flavour
Chop up a tablespoon of fresh thyme
Preparing the chicken. Add chicken, remaining onion, thyme, and 2 chicken stock cubes to pot
Add water up to the contents of the pot and bring to a boil
Keep stirring the tomatoes while the chicken cooks
Once the chicken is cooked, remove the pieces from the pot, set on a baking pan with tin foil, and broil in the oven until crisp.
Add salt and put chicken in oven to broil
Add 2 cans of tomato paste once the oil has begun to separate and the sour taste has weakened.
I added the paste about 1 hour after adding the oil and onions. At this stage, you can also add any chilli sauce or hot sauce
Strain the chicken broth, and separate the onion. Keep both. They will be added to the tomatoes once finished.
Once all sour taste is gone the stew is done cooking. It took this patch 1h 45 min to cook. Now drain out the excess oil.
Add the chicken and left over ingredients removed from the chicken stock. Once mixed together, you can pour in some chicken stock if the consistency is too thick. It also adds a lot of flavour.
The final product! Enjoy with rice or African yams
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Plum (Roma/Italian) Tomatoes (10-15)
Whole Chicken
Yellow Onion (1)
Thyme (1 tablespoon)
Vegetable Oil (alot - about 400 ml)
Sriracha Chilli Paste/Sauce (add to preference)
Sowmya Rasa 3 weeks ago
Tim Gronfors (author) 9 months ago
Laura Hearnsberger 9 months ago
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