This is my version of African stewed chicken. I came up with it after reviewing several recipes. There’s no blending required. It’s easy and tastes great!
8 to 10 skinless thighs (I marinated my thighs in Grace’s Fish and Meat sauce, thyme, and curry overnight.)
1 diced medium bell pepper (red or orange)
1 diced red or yellow onion
3 diced cloves of garlic
2 tablespoons of tomato paste ( I didn’t have any in the house.)
28 oz can of stewed tomatoes
14 oz can of diced tomatoes (I used diced tomatoes and green chiles in the house.)
1 diced scotch bonnet (I removed the seeds.)
Chicken broth as needed
1 boullion cube
Fresh ground pepper
2 bay leaves
3 Jamaican Allspice balls
Pour some olive oil in a pan and fry up your marinated chicken thighs. Put them aside. Pour olive oil in a deep pot, cook the onion, red pepper, and garlic until they are soft.
Add the stewed and diced tomatoes, and the scotch bonnet. Stir while cooking on medium-high heat. I chopped up the stewed tomatoes with my cooking utensil.
Add the seasonings. I didn’t measure. Let everything meld together and then add the cooked chicken. Turn the heat down and let the dish simmer for 15 to 20 minutes.
I served the dish over a wild rice mix. Marinating the meat really made the difference. There were so many delicious layers of flavor.