NIGERIAN CHICKEN STEW -NIGERIAN TOMATO STEW
Steps:
- Put the Chicken in a pot and season with curry, thyme, stock cubes and salt. Add water and leave to boil. Boil Chicken till tender.
- Put the chicken in a tray and put in the oven to grill. Alternatively you can fry the chicken.
- Cut and spread the peppers in a tray and put in the oven to roast.
- Now add the plum tomatoes and roasted peppers in a blender and blend till smooth.Don't add water to blend. Just use the plum as base. See how thick and rich the pepper is.
- Heat Vegetable oil in a pot, add the chopped onions and fry for 2 minutes then add the pepper, stock cubes and salt.
- Leave the stew to cook for about 30 minutes then add the grilled chicken.
- Let fry for 5-10 minutes or till oil floats to the top and that's chicken stew done.
NIGERIAN CHICKEN STEW
Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!
Provided by Tayo Oredola
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Wash and pat dry the chicken.
- Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
- Heat olive oil in a pan.
- Brown the chicken on each side (about 10 minutes each).
- Cut the onion into two and chop one part into small pieces.
- When the chicken is done, take it out and set it aside.
- Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
- Sauté the chopped onion in the oil till translucent.
- Pour the blended tomato and pepper mix and boil for 5 minutes.
- Add chicken, stock, bouillon, curry, and thyme.
- Taste for salt and add more if necessary.
- Cook for 20 minutes or until chicken is done.
Nutrition Facts : Calories 449 kcal, Carbohydrate 4 g, Protein 37 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 148 mg, Sodium 312 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
NIGERIAN CHICKEN STEW (ROASTED/FRIED CHICKEN STEW)
Nigerian Chicken Stew is a rich, aromatic and delicious stew you'll surely love. Spicy to taste and extremely appertizing
Provided by Nky Lily Lete (nigerianfoodtv.com)
Categories Chicken recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder and salt to taste, add a little water.Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid(Chicken stock).
- Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess water. Set aside for later use.
- In another large pot, heat up the vegetable oil, add some chopped onions,add the bay leaf and the tin tomato paste(de rica) and stir fry for 8 minutes.
- Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.Stir constantly to prevent burning at the bottom.
- Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. Mix and boil for 8 minutes .
- Then add the grilled or fried chicken and simmer for 10 minutes.And your Nigerian chicken stew is ready. Enjoy.
SPICY AFRICAN CHICKEN STEW
Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 16
Steps:
- Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
- Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
- Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium
NIGERIAN CHICKEN CURRY RECIPE BY TASTY
Here's what you need: red potato, water, olive oil, curry powder, boneless, skinless chicken breast, onion, frozen peas, red bell peppers, green beans, carrots, jalepeno, black pepper, salt, jasmine rice, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
- In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
- Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
- Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
- Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
- Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
- Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
- Serve with jasmine rice garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 662 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 11 grams, Protein 77 grams, Sugar 9 grams
EGUSI SOUP (NIGERIAN CHICKEN STEW)
Egusi soup, also called melon soup (because the Egusi seeds come from a melon of the same name! You can use sunflower or pumpkin seeds though) is a delicacy enjoyed all over West Africa, especially amongst Nigerians anywhere they live. It is arguably the most popular Nigerian soup, especially in the Southern part of that country. There is some discrepancy regarding what should be in the stew - beef, chicken or goat. The precooked deli chicken helps to speed up the process! I have modified a Sandi Richard recipe. Enjoy!
Provided by Nif_H
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Egusi Paste: Chop seeds in blender. Add chopped onion to blender as you are cutting it. Add shrimp to blender. Blend until it becomes a smooth paste. You will likely need a little water or broth to help it blend.
- Stew: Heat oil in a large pot. Add finely chopped onion to oil. Stir until soft and translucent. Add green pepper and sitr.
- Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes, stirring occasionally.
- Remove skin from roaster chickens and discard. With your hands, tear off chunks of the meat from chicken and add to the stew. Bring to a simmer again.
- Add paste, stir and simmer for another 10 minutes, stirring occasionally.
NIGERIAN CHICKEN STEW
The Nigerian Chicken stew is a thick, hearty stew made with bell pepper, tomatoes onions, aromatics, and seasonings.
Provided by Lola Osinkolu
Number Of Ingredients 20
Steps:
- Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
- Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
- In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
- Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
- Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
- Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
- Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
- Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
- Serve over white rice, pasta, couscous, or eat with freshly baked bread.
Nutrition Facts : Calories 255 kcal, Carbohydrate 10 g, Protein 14 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 58 mg, Sodium 293 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
AFRICAN CHICKEN STEW
From the Food Network Kitchens. This is a quick way to have exotic comfort food. There is a recipe for Tunisian Pesto listed because you will need to stir this in to complete the stew. The pesto recipe makes one cup. you only need 1/3 cup for the stew, so you can reserve the rest for later use or even freeze. Yum!
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Tunisian Pesto:.
- Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped. Add about 1/3 cup of the oil and process until completely mixed in and smooth. Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months.
- Stew:.
- Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew.
- Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste. Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes.
- Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so.
- Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
WEST AFRICAN CHICKEN STEW
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
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