2–3 hot peppers (scotch bonnet or jalapeño), minced
1 teaspoon dried thyme
1/2 teaspoon paprika or curry powder
Salt and black pepper to taste
1 cup chicken broth or water
1 red bell pepper, diced (optional)
Fresh cilantro or parsley for garnish (optional)
Instructions
Season the chicken generously with a pinch of salt and pepper. If you like a deeper color, dust lightly with paprika or a pinch of curry powder.
Heat the palm oil in a heavy-bottomed pot over medium-high heat. Add the chicken in batches and brown on all sides, about 4–5 minutes per batch. Transfer to a plate and set aside.
In the same pot, add the chopped onion. Sauté until it turns translucent and starts to sweeten, 5–7 minutes. Add garlic and ginger; cook until fragrant, about 1–2 minutes more.
Stir in the minced hot peppers and tomato paste. Cook for 1–2 minutes to bloom the flavors and deepen the color.
Pour in the crushed tomatoes (and any juices) and whisk to combine. Return the chicken to the pot along with the thyme, paprika, and a pinch more salt if needed. Add the broth and bring to a gentle simmer.
Simmer uncovered for 25–35 minutes, until the chicken is cooked through (internal temp about 165°F/74°C) and the sauce thickens to coat the back of a spoon. If the sauce reduces too quickly, add a splash more broth.
Stir in the red bell pepper (if using) in the last 5 minutes for a fresh pop of color and crunch. Taste and adjust salt and heat as desired.
Serve hot over white rice, fried plantains, or boiled yams. The sauce should be glossy, richly red, and clinging to your spoon and plate alike.
Notes
A cozy, peppery Nigerian chicken stew with a glossy tomato sauce, pantry-friendly heat adjustments, and versatile serving options over rice, plantains, or yams.
