A rich, smoky chicken stew packed with caramelised onions, peppers and fresh spring onions. This one-pot recipe is perfect with rice.
Serves
4 – 6 people
Prep Time
20 minutes
Cook Time
65 minutes
Ingredients for the Chicken
- 8 bone-in, skin-on chicken thighs
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp minced garlic
- 1 tsp fresh thyme
- 1 tsp dried oregano
- 1 tsp ground ginger
- ½ tsp cayenne pepper (optional)
Ingredients for the Stew
- 2 tbsp vegetable oil
- 2 large red onions, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 5 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp tomato purée
- 2 fresh tomatoes, blended
- 1 Scotch bonnet peppers (adjust to taste)
- 1 tbsp smoked paprika
- 1 tsp fresh thyme
- 2 bay leaves
- 1 tsp allspice pimento
- 250ml chicken stock
- 1 tbsp dark soy sauce
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
Method
- Mix the chicken with all the seasonings. Marinate for at least 1 hour (overnight is best).
- Heat the oil in a large pan and fry the chicken until browned on all sides. Remove and set aside.
- In the same pan, fry the onions until softened. Add the garlic, ginger and other seasoning, then stir in the tomato purée and cook for 2 minutes.
- Add the blended tomatoes and Scotch bonnet. Cook for 8–10 minutes until the sauce thickens.
- Stir in the sliced bell peppers and cook for 3–4 minutes.
Pour in the chicken stock, bay leaves, soy sauce and Worcestershire sauce. Return the chicken to the pan, cover and simmer for 25–30 minutes until cooked through. - Sprinkle with chopped spring onions and serve hot.
Tips
- Marinate the chicken overnight for deeper flavour.
- Browning the chicken before simmering gives the stew its rich, smoky flavour and beautiful colour.
- You can air fry or charcoal grill chicken and add to the stew.
- Don’t overcook the peppers; they should retain a slight bite.
- Serve with rice, potatoes, plantain and a salad.
