Ingredients
Scale
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 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 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Marinate chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions for 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat and sear marinated chicken until browned on both sides (about 5–7 minutes per side). Remove and set aside.
- Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth.
- In the same skillet, fry tomato paste for 2 minutes before adding the blended sauce mixture. Cook on medium heat for about 10 minutes until slightly thickened.
- Stir in garlic powder, ginger powder, bouillon cube, and additional salt if necessary.
- Add the seared chicken back into the sauce and cover. Simmer on low heat for 25–30 minutes or until chicken is tender and fully cooked.
- Serve hot with rice or plantains.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 384
- Sugar: 5g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 106mg