Ingredients
Scale
- 2.5 lbs bone-in chicken (thighs or drumsticks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or adjust for heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions; marinate for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat; sear chicken until browned on both sides.
- Blend tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth.
- In the same skillet, fry tomato paste for 2 minutes; add blended sauce and cook for about 10 minutes.
- Stir in garlic powder, ginger powder, bouillon cube, and salt; mix well.
- Return seared chicken to the skillet; cover and simmer on low heat for 25–30 minutes until the chicken is tender.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: West African
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg