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Spicy Chicken Stew with Tomato and Scotch Bonnets Recipe

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4.2 from 85 reviews

This hearty Chicken Stew combines tender bone-in chicken pieces simmered in a rich, flavorful tomato-based sauce infused with spices like curry, thyme, and paprika. The stew is enhanced with blended fresh tomatoes, bell pepper, scotch bonnet peppers, and aromatic seasonings, creating a vibrant West African-inspired dish perfect for serving over white rice or with fried plantains.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 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

Sauce

  • 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

  1. Season the Chicken: In a large bowl, season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix thoroughly to coat the chicken evenly. Cover and let marinate for 30 minutes to allow the flavors to develop.
  2. Sear the Chicken: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and sear until browned on all sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  3. Prepare the Sauce: In a blender, combine the fresh Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth to create the sauce base.
  4. Cook the Sauce: In the same skillet used to sear the chicken, add 2 tablespoons tomato paste and fry for 2 minutes over medium heat to deepen its flavor. Pour in the blended tomato mixture, reduce heat to medium, and cook for about 10 minutes, stirring occasionally, to thicken and develop the sauce’s flavor.
  5. Season the Stew: Add garlic powder, ginger powder, the bouillon cube, and salt to taste into the sauce. Stir well to combine all the spices throughout the sauce.
  6. Simmer: Return the browned chicken pieces to the skillet with the sauce. Cover and simmer on low heat for 25 to 30 minutes, or until the chicken is cooked through, tender, and the stew has thickened nicely.
  7. Serve: Serve the hot chicken stew over steamed white rice or alongside fried plantains for a complete and satisfying meal.

Notes

  • Adjust the number of scotch bonnet peppers according to your heat preference for the stew.
  • Bone-in chicken adds extra flavor and moisture; thighs or drumsticks work best for this recipe.
  • Make sure to brown the chicken well to add depth to the stew’s flavor.
  • Simmer gently to avoid drying out the chicken and to allow flavors to meld.
  • This stew pairs wonderfully with white rice or fried plantains but can also be served with yams or bread.
  • Author: Olivia
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: West African

Find it online: https://yourdailycook.com/spicy-chicken-stew-with-tomato-and-scotch-bonnets-recipe/