Nigerian Red Tomato Chicken Stew
This classic dish, a popular fiery aromatic stew of Nigerian origin is usually made with heaps of juicy plump roma tomatoes, red capsicums, tomato paste, habanero peppers, various seasonings and pan fried chicken. Not for the faint hearted. My take on Nigerian Red Tomato Chicken Stew combines two of my pastes and can be eaten with bread, rice or stewed or steamed vegetables. A dramatic, colourful dish for the table. Cut out the habanero and replace with sweet red paprika if you prefer a spicy stew without the extra heat.
For the stew
- ½ cup olive oil
- 8 medium chicken thigh cutlets or drumsticks, bone in or use 4 Maryland pieces
- 1 large red capsicum, chopped
- 4 large fresh roma tomatoes
- 1 habanero chilli
- 1 large brown onion,chopped
- Salt to taste
- 2 bay leaves
- 1-2 tsp hot chilli flakes or cayenne pepper
- 3 tbsp Latasha’s Kitchen Butter Chicken Sauce
- 2 tbsp Latasha’s Kitchen Tandoori Masala Paste
- 50 ml water
- 2 tbsp Mutti brand tomato paste/puree
- 1 x 400 g can Mutti brand baby roma tomatoes
- 2 cups of homemade or store bought low sodium chicken stock
- Garnish with chopped spring onions
For the chicken marinade
- Salt and pepper to taste
- 2 tbsp dry thyme
- 2 tsp garlic powder
- 1 tsp onion powder
- Marinate chicken with salt, pepper, thyme, garlic and onion powders for a few hours.
- Heat 2 tablespoons oil in a pan, then fry chicken in batches for 3-5 minutes until golden brown, adding more oil if necessary. Place chicken on an oven tray lined with baking paper and bake in a pre-heated oven at 180˚C for 10 minutes. Transfer chicken to a platter and set aside.
- On the same baking tray add 2 tablespoons oil and increase the oven temperature to 200˚C. Place roma tomatoes, capsicum and habanero chilli on the tray. Bake for at least 20 minutes until soft. Cool, then peel off tomato skins and puree the whole mixture in a blender. Set aside.
- In a large Dutch oven heat remaining olive oil. Add the chopped onions, pinch of salt, bay leaves and chilli flakes and fry until the onion turns golden brown.
- Next add Latasha’s Kitchen Butter Chicken Sauce, Latasha’s Kitchen Tandoori Masala, water and tomato paste and cook on low for 10 minutes.
- Then add canned baby Roma tomatoes and chicken stock and cook for 20 minutes until sauce has thickened. At this point, add the chicken and pureed tomato, capsicum and habanero mix then cook for another 25-30 minutes until sauce has thickened and reduced and the oil begins to separate from the tomatoes. Stir continuously to prevent burning at the bottom of the pot. The stew must turn into a deep red colour.
- Serve stew with steamed sweet potatoes and green beans, stir fried spinach, kale or swiss chards in garlic.