How To Make Chicken Stew (Nigerian Version)

This Chicken Stew recipe is the Nigerian version, the taste, aroma, and look is quite different from other recipes of chicken stew, because the chicken is either deep or medium fried, and the Groundnut Oil used in frying the chicken is also used in frying the stew.

INGREDIENTS
- 1 kg Fresh Tomatoes
- 3 Large Red Bell Pepper (tatashe)
- 50 g canned tomato paste (optional)
- 1/2 bottle of Groundnut Oil
- 1/2 kg Chicken (Boiled with salt, seasoning, curry & thyme) and ensure you have some chicken stock, then Fry deep or medium)
- 3 medium size onions
- 15 pieces of Habanero pepper (Rodo) quantity could be reduced or increased depends on taste
- 2 Cubes of Knorr Chicken Cubes
-. 1/2 tbsp salt to taste
DIRECTIONS
1. Blend the tomatoes, peppers and onion.
2. Pour the oil used in frying the chicken into the pot, then add the tomato paste, let it fry for 2 mins (the frying helps gt rid of the sour taste and brings out the red colour of the paste), then add the blended tomato mixture, let it fry for 15 mins or until the water has almost dried up.
3. Add the Knorr Cubes, salt, and Chicken stock from the boiled chicken.
 4. Add the fried chicken, stirring continuously to ensure it doesn't get burn. (You'll notice at this stage that the oil has risen to the top of the stew).
5. Let it fry completely and it is ready to serve.
It can be served with boiled yam, white rice, boiled plantain or even with Ewedu, or egusi Soup for eba, amala, and semo.